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!
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Crock-Pot Fig Preserves |
So simple and d'lish... without turning on your stove and standing over the heat!
So simple and d'lish... without turning on your stove and standing over the heat!
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| Rating |
Rate this recipe!
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| Prep Time | 20minutes |
| Cook Time | 120minutes |
Ingredients
- 4 cups fresh figs
- 1 cup sugar
- 1/2 teaspoon lemon juice
- 1/4 teaspoon pure vanilla extract
Servings:
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Ingredients
Servings:
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Instructions
- Wash, dry and remove stems from figs.
- Put in large dish and sprinkle with sugar.
- Place lid on dish and refrigerate at least 12 hours (I usually do this process overnight).
- Turn crock-pot on high.
- Take figs from refrigerator - there should be a sugar/water mixture in bottom of pan.
- Gently spoon figs in crock-pot with all the juice mixture.
- Add lemon juice and vanilla extract.
- Place lid on crock-pot.
- Check every 30 minutes - gently moving figs around.
- Turn off after 2 hours.
- Divide figs and juice into 4 small prepared jars.
- Top with lids and rings.
Recipe Notes
Store fig preserves in the refrigerator.
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Question: If you don’t want to use white refined sugar, what substitute sweetener would you recommend for making these preserves?
Hi Denise,
While I did not create this recipe (it was sent in by one of our readers) I would think you could use honey instead of refined white sugar.
According to this article I found (http://www.pickyourown.org/SubstitutingHoneyForSugar.htm) you could use 7/8 of a cup of honey to replace the 1 cup of sugar in this recipe.
If you try it, let us know how it turns out for you!
Heidi
Marvellous recipe!! Any idea how much 4 cups of figs are in either metric or imperial?? Thanks!
Isabella, to be quite honest I am not sure on the conversions to metric or imperial. In this recipe you use 4 (8 oz.) jars so I would think if you have similar sized jars where you live you could roughly estimate it. I found this conversion table (http://www.jsward.com/cooking/conversion.shtml) but I am not 100% sure on what the proper conversions would be.
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!
Can just can these or does it have to be Refrigerated
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.