Recipe time for jalapeño fig jelly. While our fig tree is done producing for the year, and figs aren’t my favorite, anyway…… I did manage to freeze several pounds of figs to use at a later date. One of the ways to use these frozen figs is to make jalapeño fig jelly! We are not big jelly eaters at our house, so I only make a few half pints or pints of each when I do make jelly. This recipe can easily be doubled for more. You can also reduce the amount of jalapeños, or substitute a milder pepper, if you don’t like the heat….but, trust me…. you should just go for it! This is excellent on toast or a biscuit, but equally good on pork, chicken, fish or even wild game. Home made preserves also make wonderful gifts for your friends and neighbors!

Ingredients:

1 pound ripened figs, chopped
2 jalapeños, finely diced, including ribs and seeds
1/4 cup sugar
zest and juice from one lemon
1 tablespoon water

Directions:

Combine all ingredients in a sauce pan, simmer uncovered for 30 minutes, stirring occasionally. Cover, simmer an additional 30 minutes, stirring a few times. Mash figs for a smoother consistency, or leave chunky. Pour into sterilized jars. Seal and let cool.

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