Slow Cooker Fig Jam This recipe couldn't be easier. The aroma of cinnamon will fill the air as it cooks in the slow cooker.

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.

Bowl of small mission figs with stems snipped off with scissors

Besides spreading on my 2 Ingredient Biscuits, my favorite recipe to make with Slow Cooker Fig Jam is Fig Jam Cake. It only uses one cup of the jam so you still have plenty to enjoy at breakfast.

fig jam cake batter spread in a baking pan

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.

Cooked fig mixture for slow Cooker Fig jam

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.

Immersion Blender in slow cooker crock of fig jam

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?

Homemade Fig Jam (Slow Cooker)
Prep Time
6 mins
Cook Time
3 hrs 20 mins
Total Time
3 hrs 26 mins
The hybrid green figs on my trees are in peak season from mid August to mid September. I don’t usually have enough ripe figs at the same time to make this jam so I bought one container of Black Mission figs when they went on sale to supplement. When they cook down into jam, you never know the difference! Since figs are fragile, jam is a great way to use your over-ripened figs.
Course: Breakfast
Cuisine: American
Keyword: fig jam, figs
Servings: 3 cups
  • 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
  1.  Wash figs gently in a bowl of cold water; drain well. Remove stems and cut figs in half. 

  2. 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.

  3.  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.

  4. 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.

Author: gritsandgouda

Hi! I’m Kathleen. I’m a food stylist, recipe developer, cookbook author, and event planner loving life in a charming town called Gardendale, Alabama, with my husband and two teenage children. I love to cook and laugh…not necessarily in that order.

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