This month’s Recipe Redux theme is Raising the Bar on Food in a Jar. I’m sure you may have noticed on Pinterest that meals in a mason jar are all the rage from Overnight Oats (which I should probably try but my bowl works just fine) to Salads. I guess if I didn’t work from home this would have more appeal to me because it would be convenient to take on the run. I have a feeling that some of my fellow Recipe Reduxers will have some brilliant take on this month’s theme with some amazing ideas that will tempt me to jump on the bandwagon.
But I just go on board the home canning bandwagon. I tried my hand at it last year with some pickled okra and apple butter. Right now one of my fig trees is bursting with figs, one of my favorite fruits. I’m the only one in my family that will eat them, except E decided the other day she liked them too – on that one occasion. She hasn’t touched them since, except for dipping a waffle into the preserves.
Well, there is also nothing better than homemade fig preserves. I remember my sister made some many years ago that were divine. She, of course, has no recollection of making them much less if it was a family recipe she used. So I went about creating my own. In my slow cooker of course. I don’t want to spend hours over a pot on the stove stirring so it doesn’t burn. And I must say, the results are delicious. I used Celeste figs, though any variety will do. I also used less sugar than typically called for because Celeste is such a sweet and juicy variety. The preserves are still plenty sweet and I probably could have used even less sugar.
- 12 cups figs, halved
- ½ cup – 1 cup water
- 4 cups sugar
- 1 lemon, sliced
- 1 tbsp cinnamon
- 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.
- 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.
- 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.