Homemade Fig Jam (Slow Cooker)
The hybrid green figs on my trees are in peak season around mid August.. I don’t usually have enough ripe figs at the same time to make this jam so I bought one container of brown turkey 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 ripe figs.
Servings 3 cups
- 5 cups whole fresh figs about two 16-oz containers
- 2 cups dark brown sugar or 1 1/2 cups light brown sugar + 2 tablespoons molasses
- 1 teaspoon ground cinnamon or 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons lemon juice
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, 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 in the 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 for 10 minutes and stored at room temperature. Here are directions on how to seal your jars using a stock pot for the water bath.
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.
Serving: 1tablespoon | Calories: 75kcal