Serrano or Jalapeno Fig Jam Canning Recipe

4.65 from 14 votes

You can use any hot pepper in this fig jam - we loved it with serrano peppers! Make it as mild or as spicy as you'd like.

Prep Time 10

Cook Time 20

Water Bath Canning Time 5

Servings half pint jars

1/4 to 1/2 lbs jalapeno or serrano peppers (you can substitute with any hot pepper) use 1/4 lb for mild heat and 1/2 lb for more heat
4 lbs ripe figs
3/4 cup apple juice
3/4 cup lemon juice
1/2 tsp ground cinnamon
3 1/2 tbsp low/no sugar powdered pectin
4 cups white sugar

Cut tops off peppers and stems off figs. Pulse in a food processor or blender until chunky (if you don't have a food processor or blender, you can dice).
Add all ingredients to a heavy bottom pot EXCEPT the sugar.
Cook on medium high heat, stirring frequently.
Once jam starts to bubble, start stirring constantly. Reach a hard boil (a boil that cannot be stirred down).
Add sugar and hard boil for 1 minute, stirring constantly. Remove from heat.

Heat up water in a pot with rack on bottom until simmering. There should be enough water that when filled jars are in your pot, they are completely submerged and are covered by 1 to 2 inches of water.
Ladle jam into clean and hot half pint jars, leaving 1/4 inch headspace. Remove any air bubbles and wipe rims clean with a damp towel. Put lids and bands on FINGER-TIGHT ONLY - Do not overscrew.
Carefully place jars into your pot. Place lid on pot and let water reach a rolling boil.
Process for 5 minutes (see chart below for varying altitude times).
Turn heat off and let stand for 5 minutes.
Carefully remove jars and place on a towel on your counter. Let sit until completely cooled.
Remove bands from lids and test to see if each one sealed. Store in a dark, cool place.

*This recipe has not been tested by the USDA. Can using your own discretion.