Recipe Redux - Fig Preserves
Fig Preserves in the slow cooker, but could always be done on the stove top if you prefer. I cut my figs in half since they are so large, but using them whole would be fine too. Cook until you get the right syrupy consistency for your tastes.
  • 12 cups figs, halved
  • ½ cup - 1 cup water
  • 4 cups sugar
  • 1 lemon, sliced
  • 1 tbsp cinnamon
  1. Combine all ingredients in a 6 quart slow cooker. Start with less water and add more if needed during the cooking process to keep from sticking and burning.
  2. Cook on high for 4 hours or until you reach the desired consistency. During the last half of cooking, partially remove the lid of slow cooker so that liquid can cook down and thicken.
  3. Once desired consistency is reached, follow canning procedures to preserve: scoop preserves into sterilized, warm jars. Cover with lid and screw on ring until finger tight, leaving about ½" finger space at top. Boil in a "granny" bath for 10 minutes. Carefully remove from bath and allow to cool for at least 12 hours.
Makes 4 pint jars or 8½ pint jars.
Recipe by Ann Dunaway Teh at