Fig Jam Recipe (Slow Cooker)
To make this easy Fig Jam Recipe in the slow cooker, you only need 4 ingredients and less than 10 minutes prep. The Crockpot does most of the work, and even better- it's made without pectin!
Servings: 3 cups
Calories: 1tablespoon
Equipment
Ingredients
- 2 pounds fresh figs (5 cups halved figs)
- 2 cups light or dark brown sugar
- 1 teaspoon ground cinnamon (or 1 teaspoon pumpkin pie spice)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract (optional)
Instructions
- Wash figs gently in a bowl of cold water; drain well. Remove stems and cut figs in half.
- Combine all ingredients in a 4 to 6 quart Crockpot, except vanilla. 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. Add vanilla, if using.
- Using an immersion blender right in the slower cooker pot, puree the mixture until almost smooth. The fig mixture can also be cooled completely, then poured in a large food processor or large blender and pulsed until almost smooth.
Refrigerator or Freezer Fig Jam
- Simply pour the fig jam into clean jars and store in the fridge for up to 3 weeks or in the freezer for up to 1 year.
Fig Jam for Canning
- Bring a very large pot of water up to a boil with a canning rack in the bottom.Pour the jam into sterilized jars. Wipe the rims clean and screw on the lids and bands. Carefully lower the jars onto the rack in the boiling water.
- Boil: 5 minutes for half-cup size jars, 10 minutes for half pint jars, 15 minutes for pint jars. Carefully remove the jars and let stand 24 hours. Jam will thicken slightly when completely cooled.
- Yield: 3 cups
Notes
Snipping the stems off fresh figs is easy using scissors
An emersion blender makes quick work of blending the cooked fig mixture but a regular blender will work fine.
Any variety of fresh figs can be used to make this fig jam.
