Slow Cooker Fig Jam
The prep for Slow Cooker Fig Jam is literally just a few minutes and the slow cooker does all the work-almost. Jam and preserves is an excellent way to use very ripe fruit and figs are no exception. This has to be the easiest small batch jam recipe I’ve made.
Don’t have a fig tree of your own? Read my funny story here of how I knocked on a “distant neighbor’s” door and asked if I could barter for picking figs from their huge fig tree.
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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. You can also use store bought fig jam but you might have to find it at a festival or local market.
For my second batch of jam (after I used the bartered figs): 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 them. 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.
- The slow cooker allows you to walk away without having to babysit it on the stovetop and constantly stir.
- No pectin needed. It saves an ingredient and a step!
- It’s not necessary to “can” them in fruit jars. It keeps well for several weeks in the fridge with a tight lid. Mine never lasts that long and I give them as gifts.
- Snipping the stems with scissors.
How to make Slow Cooker Fig Jam
Combine all the ingredients in the slow cooker. Give it a good stir and 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 you don’t have an immersion blender, 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.
At this point, you can pour the jam into jars or containers with tight lids and keep it in the fridge for several weeks.
Or, you can process (can it) it in a water bath with Mason jars and sealed lids and store it in a cool dry shelf.
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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 for jam.
So what’s your excuse for not making a batch of Slow Cooker Fig Jam? Keep a lookout for a neighbor with a fig tree!
Other fig recipes you may like:
Homemade Fig Jam (Slow Cooker)
- slow cooker
- 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
- 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.