Slow Cooker Fig Preserves
Fig Preserves are easy to make in the slow cooker, but could always be done on the stove top if you prefer. I cut my figs in half since they are so large, but using them whole would be fine too. Cook until you get the right syrupy consistency for your tastes.
- 12 cups figs halved
- 1/2 - 1 cup water
- 4 cups sugar
- 1 lemon sliced
- 1 Tbsp cinnamon
- Combine all ingredients in a 6 quart slow cooker. Start with less water and add more if needed during the cooking process to keep from sticking and burning.
- Cook on high for 4 hours or until you reach the desired consistency. During the last half of cooking, partially remove the lid of slow cooker so that liquid can cook down and thicken.
- Once desired consistency is reached, follow canning procedures to preserve: scoop preserves into sterilized, warm jars. Cover with lid and screw on ring until finger tight, leaving about 1/2" finger space at top. Boil in a "granny" bath for 10 minutes. Carefully remove from bath and allow to cool for at least 12 hours.
Makes 4 pint jars or 8 1/2 pint jars. One serving is a Tablespoon.
Calories: 35kcalCarbohydrates: 9gSugar: 9g
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