The prep for Slow Cooker Fig Jam is literally just a few minutes and the slow cooker does all the work. Jam and preserves is an excellent way to use very ripe fruit and figs are no exception.
Combine all ingredients in the slow cooker, give it a good stir, put the lid on it and turn it on. That is too easy! I cooked mine for 3 hours on HIGH but it could go a little longer and not burn. Make sure you stir it occasionally.
You may be thinking, “That doesn’t look like jam to me!”. Just one more step and you are there. If you have an immersion hand blender, just stick it right in the slow cooker crock and blend until smooth. If not, no worries. Wait until the mixture has cooled at least 30 minutes and place it in a food processor or large blender and pulse until smooth.
The great thing about making jam is that the whole fruit is used and it doesn’t matter if the fruit is slightly blemished and it’s actually best to use ripe or over ripe fruit. So what’s your excuse for not making a batch of Slow Cooker Fig Jam this fall?
- 6 cups whole figs two 16-oz containers
- 1 1/2 cups dark brown sugar or 1 1/2 cups light brown sugar + 1/4 cup molasses
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice or
- 1 teaspoon vanilla extract
Wash figs gently in a bowl of cold water; drain well. Remove stems and cut figs in half.
Combine all ingredients in a 4-quart slow cooker. Cover and cook on LOW for 8 hours or HIGH for 4 hours, stirring once or twice in the first 30 minutes. Let cool 30 minutes.
Using an immersion blender in slower cooker crock, puree mixture until almost smooth. The fig mixture can also be poured in a large food processor, once cooled, and pulsed until almost smooth.
Pour jam into sterilized jars with lids and let cool completely. Store in refrigerator or freezer. Jam can also be processed in a water bath and stored at room temperature.