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In West Texas, we can’t always be picky about what we grow. We have to learn to like some of the plants we have.  Our fig trees are starting to produce more and more, and Nana does not have enough fig recipes yet.  Aunt Ky found this jam recipe with jalapeno peppers . . . surprise! She always loves some heat.

It is delicious to eat, and especially exciting since we usually grow jalapenos in our garden.  Try making a breakfast sandwich with a sausage patty, homemade buttermilk biscuits, and this jelly.  Oh my goodness!  Is it time for breakfast yet?

 

Ingredients
  • ¼ to ½ pounds jalapenos, depending on heat preference
  • 4 pounds ripe figs
  • ¾ cup apple juice
  • ¾ cup lemon juice
  • ½ teaspoon ground cinnamon
  • 3 ½ tablespoons low/no sugar pectin
  • 4 cups sugar, separated

 

Instructions
  • Cup tops off of the jalapenos and figs, then pulse in a food processor until chunky.
  • Mix ¼ cup sugar with pectin. (Putting a little sugar in the pectin prevents clumping.)
  • Add all ingredients, except remaining sugar to a pot.
  • Cook on medium high heat, stirring frequently.
  • Once jam starts to boil, stir constantly until it reaches a hard boil that you cannot stir down.
  • Add sugar and hard boil for 1 minute, stirring constantly.
  • Remove from heat.
  • Ladle jam into clean and hot half pint jars leaving ¼-inch headspace.
  • Wipe the rim with a damp cloth.
  • Place a flat on the jar and finger tighten with a ring.

 

If you want it to be shelf-stable, you can water bath.

  • Place a rack in the bottom of a stockpot and fill halfway with water. Bring water to a boil and lower jars, 2” apart, into the boiling water using a jar holder. (Pour in more boiling water if necessary to bring the water level to at least 1” above the tops of the jars.)
  • Bring the water back to a rolling boil, cover the stockpot, and continue to boil for 10 minutes plus altitude recommendations.
  • Turn the heat off and let stand for 5 minutes.
  • Remove the jars from the pot and place onto a cloth-covered or wood surface several inches apart, and let cool for at least 24 hours.

 

“O taste and see that the LORD is good: blessed is the man that trusteth in him.”
Psalm 34:8