Description
This slow cooker fig jam recipe is a simple and delicious way to preserve the natural sweetness of fresh figs. Made with brown sugar, cinnamon, lemon juice, and a hint of vanilla, this jam is perfect for spreading on toast, adding to desserts, or gifting. Using a slow cooker makes the process easy and hands-off, resulting in a smooth, flavorful jam with minimal effort.
Ingredients
Scale
Figs
- 2 pounds fresh figs (about 5 cups halved)
Sugar and Spices
- 2 cups light or dark brown sugar
- 1 teaspoon ground cinnamon (or 1 teaspoon pumpkin pie spice)
Other Ingredients
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract (optional)
Instructions
- Prep the Figs: Wash figs gently in a bowl of cold water and drain well. Remove stems and cut figs in half to prepare them for cooking.
- Cook in Slow Cooker: Combine figs, brown sugar, cinnamon, and lemon juice in a 4 to 6 quart slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, stirring once or twice within the first 30 minutes to ensure even cooking.
- Cool and Add Vanilla: Allow the cooked mixture to cool for 30 minutes. Stir in the vanilla extract if using, to add a subtle depth of flavor.
- Puree the Jam: Using an immersion blender directly in the slow cooker pot, puree the mixture until it is almost smooth. Alternatively, let the jam cool completely and pulse in a food processor or blender to the desired consistency.
- Storage – Refrigerator/Freezer: Pour the fig jam into clean jars and store in the refrigerator for up to 3 weeks or freeze for up to 1 year to keep it fresh longer.
- Storage – Canning (Optional): For long-term storage, sterilize jars and lids. Pour jam into jars, wipe rims clean, and screw on lids and bands. Place jars on a canning rack in a boiling water bath and boil for 5 minutes (half-cup jars), 10 minutes (half-pint jars), or 15 minutes (pint jars).
- Cooling and Setting: Carefully remove jars after boiling and let them stand undisturbed for 24 hours. The jam will thicken as it cools.
Notes
- Use fresh, ripe figs for the best flavor and natural sweetness.
- If you prefer a chunkier jam, blend less or mash by hand.
- Replacing cinnamon with pumpkin pie spice offers a warm, seasonal flavor variation.
- Ensure jars and lids are sterilized properly before canning to prevent spoilage.
- Jam will keep up to 3 weeks in the fridge and up to 1 year in the freezer.
- This jam pairs wonderfully with cheeses, toast, yogurt, or as a glaze for meats.
- Prep Time: 15 minutes
- Cook Time: 8 hours (slow cooker on low) or 4 hours (on high)
- Category: Preserve, Jam, Spread
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 16g
- Sodium: 2mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 0.3g
- Cholesterol: 0mg
Keywords: fig jam, slow cooker jam, homemade fig jam, easy jam recipe, fruit preserve, fall recipes
