Fig Jalapeno Jam Recipe 365

JALAPENO JELLY

Jalapeno Jelly image

This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.

Provided by Sue Delgrego

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 1h5m

Yield 32

Number Of Ingredients 7

Ingredients

1 large green bell pepper
12 jalapeno peppers
1 ½ cups apple cider vinegar
1 pinch salt
4 ¼ cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped

Steps:

Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 27.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 27 g

FIG-JALAPENO JAM RECIPE - (3.6/5)

Fig-Jalapeno Jam Recipe - (3.6/5) image

Provided by JMBT

Number Of Ingredients 7

Ingredients

12 ounces fresh figs, diced
2 tablespoons minced jalapeno (ribs and seeds included)*
1/2 teaspoon lemon zest
1 tablesoon lemon juice
1 tablespoon water
1/4 cup sugar
See more at: http://www.tasty-trials.com/2011/09/times-they-are-changin.html#sthash.esWdsPEa.dpuf

Steps:

In a saucepan, combine all ingredients. Stir well. Heat to a simmer over low heat. Simmer for 30 minutes uncovered, stirring occasionally. Cover and simmer an additional 30 minutes, stirring occasionally. If desired, mash slightly with a fork once jam is done. *Note: Make sure you use a spicy jalapeno. Some jalapenos taste like bell pepper and won't give this jam the kick you're looking for. - See more at: http://www.tasty-trials.com/2011/09/times-they-are-changin.html#sthash.esWdsPEa.dpuf

HABANERO FIG JAM-HOT AND SPICY GOOD!

Habanero Fig Jam-Hot and Spicy Good! image

Make and share this Habanero Fig Jam-Hot and Spicy Good! recipe from Food.com.

Provided by Rita1652

Categories Sauces

Time 50m

Yield 12 1/2 pint jars

Number Of Ingredients 7

Ingredients

4 lbs figs, 8 cups pureed with chucks remaining
1 large granny smith apple, cut into chunks under ripe is great
4 red habaneros or 8 jalapenos, leave seeds if you want more heat
1 1/4 cups bottled lemon juice
3/4 ounce sure jell powder pectin
1 tablespoon butter
8 cups sugar

Steps:

Place apple habaneros and 1 cup sugar in food processor and pulse till very fine. Place into a large nonreactive heavy bottom pot. Add everything but the sugar. Stirring in the pectin to dissolve.
Bring to a full rolling boil,(a boil that doesn`t stop when stirred).
Add sugar and return to a boil. Boil for 1 minute.
Remove from heat and ladle into sterilized jars. Leaving 1/4 inch head space.
Wipe rims and place lids on add screw tops.
Process in a hot water canner for 10 minutes.
Remove and leave in a draft free spot to seal for 24 hours.
Label and store in a dark cool spot.

Nutrition Facts : Calories 662.8, Fat 1.6, SaturatedFat 0.7, Cholesterol 2.5, Sodium 18.5, Carbohydrate 169.4, Fiber 5.3, Sugar 161, Protein 1.6

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