Jelly or jam?
Technically, what most people call jalapeno fig “jelly” is a jam. A true jelly is made from strained fruit juice and is clear, while this recipe uses the whole mashed fruit, which gives it body and a jammy texture. The name sticks because it sits in the same family as pepper jelly: sweet, sticky, and warm with chile. If you want a clear, firm-set pepper spread, our jalapeno jelly with Sure-Jell is the place to start.
This version is a small batch designed for the refrigerator or freezer. Figs are naturally sweet and low in pectin, so the jam is cooked down until it is thick and spreadable rather than relying on a boxed pectin.
Ingredients
Makes roughly 1 1/2 to 2 cups.
- 1 pound fresh figs (about 12), stems removed, quartered
- 1 jalapeno, seeded and finely chopped (see below for heat)
- 1/4 to 1/2 cup granulated sugar, to taste
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 1 to 2 teaspoons grated fresh ginger, optional
- 1/4 teaspoon salt
Sugar amounts vary a lot between fig jam recipes. A lower amount makes a fruitier jam that is meant to be eaten quickly. A higher amount thickens faster and keeps a little longer. Either way, this is a cold-storage jam.
Method
- Combine. Put the figs, jalapeno, sugar, water, lemon juice, ginger (if using), and salt in a medium saucepan.
- Bring to a boil. Heat over medium-high, stirring often, until the mixture begins to bubble.
- Mash. Use a potato masher to break down the figs as they soften.
- Simmer. Reduce to medium-low and simmer, uncovered, for about 10 to 15 minutes, stirring now and then, until thick and jammy. If it gets too thick too fast, add a splash of water.
- Cool and jar. Let the jam cool, then transfer it to a clean jar or airtight container. Refrigerate.
The jam thickens further as it chills, so stop cooking when it looks a little looser than you want the final texture to be. For a smoother result, blend briefly with an immersion blender.
How many jalapenos?
For this amount of figs, one jalapeno is a mild-to-medium amount of heat. For a bigger kick, use two, or leave in some of the seeds and ribs. Pepper size and heat vary, so start low, taste the jam near the end of cooking, and stir in more finely minced pepper if you want it hotter. Wear gloves when seeding and chopping, and wash your hands, knife, and board afterward.
If you do not have jalapenos, serrano peppers are a hotter substitute, and a pinch of red pepper flakes also works. The Calabrian chili fig jams that are popular on cheese boards use chile paste, which brings its own saltiness and heat.
Does fig jam freeze well?
Generally, yes. Jam without a lot of added pectin freezes well because it does not rely on a gel structure that can break down. To freeze it:
- Cool the jam completely.
- Spoon into freezer-safe containers or jars, leaving about half an inch of headspace so it can expand.
- Label with the date and freeze.
- Thaw in the refrigerator and give it a stir before serving.
Quality is best within a few months. Once thawed, keep it in the refrigerator and eat it within a couple of weeks.
For the refrigerator, a clean covered jar is typically good for about two weeks. Some recipes say up to a month, but a conservative approach is better with a lower-sugar fruit jam. Discard it if you see mold, smell any off or fermented odor, or notice the jam fizzing.
Can you can this jam?
This is the question that comes up with every sweet-and-spicy fruit jam, and the cautious answer is to not water-bath can this exact recipe. Figs are borderline in acidity, and peppers are low in acid. Adding peppers to a fruit jam changes its acid balance in ways a home cook cannot easily judge. Some food bloggers do process their versions in a water bath, but the formula here has not been tested for that.
If you want shelf-stable jars, use a tested source:
- For a fig-only preserve, consult the National Center for Home Food Preservation (NCHFP) or the Ball canning book for a tested fig recipe, which includes added acid.
- For shelf-stable spicy jars, use a tested pepper jelly recipe such as our jalapeno jelly with Sure-Jell or the Fresno chili jam.
Using dried figs
Fresh figs are seasonal, so dried figs are a handy alternative. Some cooks suggest reconstituting them by simmering with extra water, about 2 cups for a recipe that uses around 2 pounds of fresh figs. Expect to simmer longer for the water to cook off, and know that the texture and sweetness will be a bit different. Trim the hard stems before chopping. Because dried figs are less juicy, this approach works best when you taste as you go and adjust the lemon and sugar.
What to serve it with
Fig and pepper jam is a natural for a charcuterie or cheese board. It works best with:
- Creamy cheeses like brie, goat cheese, or burrata.
- Salty cured meats such as prosciutto.
- Crostini or plain crackers, which let the sweet-heat come through.
- Sharp cheddar or blue cheese, where the sweetness balances the funk.
Outside the board, try it on a grilled cheese, a burger, a pork or chicken sandwich, or warmed and spooned over vanilla ice cream.
Other fruit and chile pairings
Fig is only one of the fruits that works with jalapeno. Raspberry, strawberry, peach, and pineapple pair well too, and they are used in a similar way, as a topping for cream cheese, a glaze for pork or chicken, or a spread for sandwiches. Keep the same rules: if the recipe is not from a tested canning source, treat it as a refrigerator or freezer jam. If you would like a plain fruit jam to build on first, our Ball Canning raspberry jam is a good starting point.
Troubleshooting
- Too runny: Simmer a few more minutes, then chill a spoonful to check.
- Too sweet: Add a little more lemon juice or a pinch of salt.
- Too thick: Stir in a spoonful of hot water.
- Bitter or scorched: Stir more often and use lower heat; figs can stick to the bottom of the pan.