Habanero Fig Jam-Hot and Spicy Good!

Rita~'s Note:

This jam is figgy GOOD, and Habby HOT!

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Yield: 12 1/2 pin ...

• 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

Directions:

1. 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.
2. Bring to a full rolling boil,(a boil that doesn`t stop when stirred).
3. Add sugar and return to a boil. Boil for 1 minute.
4. Remove from heat and ladle into sterilized jars. Leaving 1/4 inch head space.
5. Wipe rims and place lids on add screw tops.
6. Process in a hot water canner for 10 minutes.
7. Remove and leave in a draft free spot to seal for 24 hours.
8. Label and store in a dark cool spot.