No need to heat up the kitchen by making preserves on the stove-top. Let the slow cooker do all the work in this easy recipe for Crock-Pot Fig Preserves! Just 4 ingredients (fresh figs, sugar, lemon juice and vanilla extract) and you have a beautiful and tasty preserve that you can either can in jars or store in the refrigerator.
Crock-Pot Fig Preserves
We love using our slow cookers to make up batches of jams, jellies and preserves! It lets you do some home canning without watching the pot constantly and heating up your kitchen.
So, when Crock-Pot Ladies reader Sheryl Benefield sent us over this recipe we were so excited to try it out for ourselves.
Figs are a treat for sure and are in season late June to July in most areas of the US and are so tasty. This slow cooked preserve has just a few simple ingredients and comes together quite easily.
You can opt to can this recipe in jars using the water bath method for about 15 minutes (adjusting as needed depending on your altitude) or you can simply store this yummy treat in your refrigerator for up to 3 months.
Give it a try when figs are in season!
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| Prep Time | 20minutes |
| Cook Time | 120minutes |
- 4 cups Fresh Figs
- 1 cup Sugar
- 1/2 teaspoon Lemon Juice
- 1/4 teaspoon Pure Vanilla Extract
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Ingredients
Servings:
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- 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.
Store fig preserves in the refrigerator.
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.
seems to me you could freeze the preserves in jars.
Freezing should be fine Suzie.