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Sauces & Seasonings
American
8
2 minutes
45 minutes
4 packages Melissa’s Organic California Dried Golden Figs
4 cups Water
3 cups Granulated Sugar
1 Melissa’s Meyer or Seedless Lemon, juiced
8 Melissa’s New Mexico Hatch Peppers, roasted; peeled; seeded
1 tsp. Pure Vanilla Extract
8 (8oz.) Mason Jars, Lids & Rings
In a large pot, add the water and the figs. Bring to a boil, turn off the flame and cover the pot. Let it steep for 15 minutes.
Remove the figs with a slotted spoon and reserve the liquid. Add the lemon juice and sugar to the liquid. Bring to a boil while stirring occasionally. Once boiling, reduce the heat and simmer for 15 minutes.
Meanwhile, cut the stems from the figs and discard them. Finely chop the figs and Hatch peppers with a knife or food processor.
Once the liquid has simmered for 15 minutes, add the fig mixture and stir. Bring to a boil, reduce the heat and simmer for 15 minutes, stirring often. Remove from the heat and stir in the vanilla extract.
Carefully spoon the mixture into the mason jars and seal using proper canning/sealing techniques. Make 8 (8 oz.) jars or jelly/spread.
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