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Slow Cooker Fig Jam Recipe

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3.8 from 6 reviews

This Slow Cooker Fig Jam recipe is a simple, hands-off way to transform fresh figs into a luscious homemade spread. Sweetened with brown sugar and enhanced with warm spices like cinnamon, this fig jam is perfect for breakfast toast, cheese boards, or baking. The slow cooker method allows the flavors to develop deeply over several hours with minimal effort, and the jam can be pureed to your preferred consistency. Store it in the fridge or preserve it for longer-term use through canning.

  • Total Time: 4 hours 15 minutes (high) or 8 hours 15 minutes (low)
  • Yield: 3 cups

Ingredients

Jam Ingredients

  • 2 pounds fresh figs (approximately 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

  1. Prepare Figs: Wash the figs gently in a bowl of cold water to remove any dirt or debris. Drain well. Remove the stems and cut each fig in half to allow for even cooking.
  2. Cook the Jam: Place the halved figs, brown sugar, ground cinnamon (or pumpkin pie spice), and lemon juice into a 4 to 6 quart slow cooker (Crockpot). Stir lightly to combine. Cover the cooker and cook on LOW for 8 hours or on HIGH for 4 hours, stirring once or twice during the first 30 minutes to distribute the ingredients evenly.
  3. Cool and Add Vanilla: Once cooking is complete, let the fig mixture cool for about 30 minutes. If desired, stir in the vanilla extract to add a rich, aromatic flavor.
  4. Puree the Jam: Use an immersion blender directly in the slow cooker pot to puree the fig mixture until it reaches an almost smooth consistency. Alternatively, you can cool the mixture completely and then pulse it in a food processor or blender until nearly smooth for a preferred texture.
  5. Store the Jam: Pour the jam into clean jars and refrigerate it. It will keep in the fridge for up to 3 weeks or can be frozen for up to 1 year for long-term storage.
  6. Prepare for Canning (Optional): If you wish to preserve the jam by canning, bring a large pot of water to a boil with a canning rack at the bottom to prevent jars from touching the pot directly.
  7. Fill and Seal Jars: Pour the fig jam into sterilized jars. Wipe the rims clean to ensure a good seal, then screw on the lids and bands securely.
  8. Process the Jars: Carefully lower the jars onto the rack in the boiling water bath. Boil jars for 5 minutes if using half-cup size, 10 minutes for half-pint jars, or 15 minutes for pint jars. Once done, carefully remove the jars and let them stand undisturbed for 24 hours.
  9. Cool and Set: Allow the jam to cool completely; it will thicken slightly as it sets, signaling it’s ready to use or store.

Notes

  • For a spiced twist, substitute ground cinnamon with pumpkin pie spice as desired.
  • Use an immersion blender for convenience, or a traditional blender for a smoother texture.
  • Ensure jars and lids are sterilized before canning to prevent spoilage.
  • Store refrigerated jam within 3 weeks or freeze up to 1 year for best quality.
  • Adjust sweetness by varying the amount or type of sugar used.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 4 hours (high) or 8 hours (low)
  • Category: Condiment
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/slow-cooker-fig-jam-recipe/