Crock-Pot Fig Preserves

Oh.My.Goodness this recipe for fig preserves made in the crock-pot looks amazing. Reader Sheryl Benefield sent us over this recipe and I must admit I am putting it on my “to make” list for sure!

Crock-Pot Fig Preserves

Rating: 41

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: 4 Jars

Crock-Pot Fig Preserves

So simple and d'lish... without turning on your stove and standing over the heat!


4 Cups Ripe Figs
1 Cup Sugar
1/2 Teaspoon Lemon Juice
1/4 Teaspoon Vanilla Extract
4 Small Jars, Rings, Lids Prepared For Canning


  1. Wash, dry and remove stems from figs.
  2. Put in large dish and sprinkle with sugar.
  3. Place lid on dish and refrigerate at least 12 hours (I usually do this process overnight).
  4. Turn crock-pot on high.
  5. Take figs from refrigerator - there should be a sugar/water mixture in bottom of pan.
  6. Gently spoon figs in crock-pot with all the juice mixture.
  7. Add lemon juice and vanilla extract.
  8. Place lid on crock-pot.
  9. Check every 30 minutes - gently moving figs around.
  10. Turn off after 2 hours.
  11. Divide figs and juice into 4 small prepared jars.
  12. Top with lids and rings.


Store fig preserves in the refrigerator.

You are gonna love these!

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  1. Denise says

    Question: If you don’t want to use white refined sugar, what substitute sweetener would you recommend for making these preserves?

    • says

      Thank you so much for that. What a good conversion site. I do have others, but not as useful as this one. I have managed to find the relevant info needed in a very old cookery book! One cup of pears, figs, dates, etc, weighs whole, 5 ozs, chopped, 3 ozs. In metric this would be 150 and 75 grams respectively. Cheers!

    • says

      Because this is a recipe sent to us by a reader and not one of our own recipes I am not sure if you can process these fig preserves to can them. The reader recipe states store in refrigerator so I am guessing it is best stored that way instead of canning them.

      I would hate to try and give canning advice on any recipe that I did not personally test myself for fear of making someone sick.

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