I really like all kinds of pepper jelly and have had many through the years! Anymore there seems to be all kinds of ways to use the “heat” of jalapeno peppers with the sweet of the fruit. In this instance I had Bell Peppers and Jalapeno Peppers from our Kitchen Garden, and Fresh Figs from my friend Lynn, at Southern With A Twist, so I made Fig-Jalapeno Pepper Jelly. Oooo laaa laaaa! The heat from the jalapeno peppers marries so well with the sweet of the bell peppers and figs. I cheated and tasted a bit that fell to the counter top as I was filling the jars … oh ya, it’s a keeper!
1 ¼ cups white vinegar
2 cups Bell Peppers, seeded and diced
1 cup Jalapeno Peppers, seeded and diced
2 cups Fresh Figs, sliced and diced
1 pkg Sure-Jell
1 tsp butter (to prevent foaming)
7 cups sugar
Mix first six ingredients together in a large stock pot; heat on high to med-high heat until mixture comes to a boil; stir often to prevent sticking and cook 2-3 minutes. Add sugar all at once and return
to a rolling boil for 1 minute. Remove from heat and pour in sterilized jars. Process jars 10 minutes in hot water bath canner. Remove canner from heat, remove jars and let sit on a dish towel on your counter-top to cool and lids seal. Once lids are sealed (middle button on top of jar lids is completely depressed. Shake jars from time to time while cooling to evenly distribute diced pieces throughout the liquid while mixture is jelling. Serve over cream cheese on crackers.
Makes a great holiday gift for family and friends!
Yield: 9 – four-ounce jars and 2 pint jars or 7 – eight-ounce jelly jars