There is no need to turn the stove on and stand over the heat when you make this delicious fig preserves in your slow cooker! This simple recipe is perfect for using up fresh figs!
Place figs in a large food storage container that has a lid.
Sprinkle the figs with sugar and place the lid on the container.
Refrigerate for at least 12 hours (I usually do this overnight).
Transfer figs with the liquid that has collected while the figs macerated in the sugar to a 5 quart or larger slow cooker.
Add lemon juice and vanilla extract.
Cover and cook on HIGH for 2 to 3 hours or until the mixture is jammy and slightly thickened,
Divide figs into four sterilized 6 ounce canning jars. Wipe rims of jars off with a clean dampened paper towel and put lids and rings on jars.
Can the jars of figs in a hot water bath canner for 5 minutes (adjusting for altitude if needed). Store processed jars for up to 1 year at room temperature.
Alternatively you can put the fig preserves into clean food safe containers and freeze for up to 6 months.
Notes
This recipe makes approximately four 6 ounce jars of preserves with a serving size of 1 tablespoon.