We are on the tail end of fig season, one of my favorite fruits. I usually eat them faster than I have time to actually do something with them. But a few years ago, my crop was so plentiful that I decided to make my own fig preserves. After all, I make my own apple butter each fall so why not try fig preserves! It seemed only fitting to share the recipe here at My Menu Pal.
I’m the only person in my family that likes figs. Both of my kids have tried them and although they love to pick them, and even ate them once, they are wary to try them again. Maybe, just maybe, in preserve form they would eat them. Personally, I love eating the fig preserves with waffles rather than syrup. It’s been hit or miss to be honest with the kids, but the fig preserves were a hit with my husband’s office who all got them for Christmas that year. And I enjoyed them while they lasted – time for another batch of Slow Cooker Fig Preserves!
Of course I had to use my slow cooker to make the preserves because who wants to stir over a hot stove for hours to ensure they don’t burn! I used Celeste figs, though any variety will do. I also used less sugar than typically called for because Celeste are such a sweet and juicy variety. The preserves are still plenty sweet and you probably could use even less sugar.
Slow Cooker Fig Preserves
- 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.