Fresh Fig Pepper Jelly

6-7 half-pint jars servings Prep: 15 m Cook: 40 m Total: 55 m Intermediate
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Fresh Fig Pepper Jelly
A surprise snack or appetizer made with fresh figs, bell pepper, and jalapeños - Great with cream cheese and crackers. The sweet figs balance the heat perfectly in this unique pepper jelly. Pictures shown are half recipe.

Ingredients

6-7 half-pint jars servings
  • 1 1/4 cup white wine
  • 2 cups bell pepper seeded and diced
  • 1 cup jalapenos seeded and diced
  • 2 1/2 cups fresh fig sliced
  • 1 package Sure Jell
  • 1 tablespoon butter to prevent foaming
  • 6 cups sugar

Step-by-Step Instructions

  1. Prepare your canning setup by sterilizing 6-7 half-pint jars and keeping them warm until ready to fill.
  2. Combine the white wine, diced bell pepper, diced jalapeños, sliced fresh figs, Sure Jell, and butter in a large heavy-bottomed pot (do not add sugar yet).
  3. Heat the mixture on medium-high heat, stirring often to prevent sticking, until it comes to a rolling boil. This will take about 15-20 minutes.
  4. Add all 6 cups of sugar at once and stir well to dissolve. Return the mixture to a full rolling boil and boil hard for exactly 10 minutes, stirring constantly.
  5. Remove from heat and pour immediately into the sterilized jars, leaving 1/4 inch headspace. Shake jars gently to distribute the fruit and peppers evenly throughout the jelly.
  6. Wipe jar rims clean, apply lids and rings, and process in a boiling water bath for 10 minutes (or follow your altitude-appropriate canning guidelines).
  7. Remove jars and let cool completely. Check seals after 24 hours. Store sealed jars in a cool, dark place for up to 1 year.

Common Problems and Solutions

Q: Why didn't my jelly set up properly?

A: Make sure you bring the mixture to a full rolling boil (one that can't be stirred down) before adding the sugar, and then boil hard for the full 10 minutes after adding sugar. Using a candy thermometer, you're looking for around 220°F. Under-boiling is the most common cause of runny jelly.

Q: Can I adjust the heat level?

A: Absolutely! Use fewer jalapeños or remove all the seeds and membranes for a milder jelly. For more heat, leave some jalapeño seeds in or add a hotter pepper like serrano or habanero. Just keep the total amount of peppers the same.

Q: My jelly is too thick or crystallized - what happened?

A: Over-boiling can cause jelly to become too thick or sugar to crystallize. Stick to the 10-minute boiling time after adding sugar. Also make sure you're measuring sugar accurately - too much sugar can cause crystallization.

Tips and Techniques

Wear gloves when handling jalapeños to avoid burning your hands. For best flavor, serve this jelly over a block of cream cheese with crackers - the creamy, mild cheese is the perfect complement to the sweet-hot jelly. This also makes wonderful gifts during the holidays.

Ingredient Substitutions

  • white wine: white grape juice or apple juice
  • fresh figs: dried figs, rehydrated and chopped
  • Sure Jell: other brands of fruit pectin

Equipment Needed

  • large heavy-bottomed pot or Dutch oven
  • canning jars (half-pint size)
  • canning funnel
  • jar lifter
  • boiling water bath canner
  • candy thermometer (optional but helpful)

Historical Context

Fig preserves and jellies have been a Louisiana tradition since figs were introduced by early settlers. This recipe puts a modern, spicy twist on traditional fig preserves by adding peppers for a sweet-heat combination that’s become popular in Southern entertaining.