Fig and Ginger Jam
"Make fig jam when you have lots of fresh figs and you have grown tired of eating them out of hand."
- Ready In:
- 6hrs
- Ingredients:
- 5
- Yields:
-
3 cups
ingredients
- 2 lbs fresh figs, stemmed, peeled, and quartered
- 1 1⁄2 cups sugar
- 1⁄2 cup water
- 1 thin-skinned lemon, quartered and thinly sliced (remove any seeds)
- 2 tablespoons chopped crystallized ginger
directions
- Combine the figs, sugar, water, lemon, and ginger in a slow cooker.
- Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
- Remove the lid, turn the cooking temperature to HIGH, and cook 2-3 hours longer, until the jam reaches your desired consistency.
- Ladle the warm jam into clean spring-top glasses (or use screw tops with new lids); let stand until cool.
- Store, covered, in the refrigerator for up to 2 months.
- OR spoon into small plastic storage containers and freeze for up to 2 months.
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Reviews
-
I hate to give some so few stars. It wasn't about the ingredients, those were the same as my tried and true recipe (with the exception of the ginger). The number of stars is based on the cooking method. I wanted this to work, but once again, the slow cooker failed me (I rarely use it for anything other than soup since everything seems to overcook). I cooked the fig/sugar mixture as directed with the lid on and temperature set to low. Then i removed the lid and continued cooking for 3 hours. At the end of 3 hours, it was nearly as thick as my stove-top version, but it had that awful overcooked taste that I find typical of slow cooker recipes. If you plan to try this, i would suggest cutting the recipe in half and doing a test run before committing to the full version. Thankfully, we have an abundant crop of figs this year so there's more to use. My conclusion, use the recipe ingredients as instructed but cook it the old fashioned way, on top of the stove (bring to a boil, reduce to a low simmer and cook for 40 to 50 minutes or until thick, stirring frequently toward the end to keep it from scorching). -
This is a dynamite recipe - tasty and making this jame in the slow cooker/crock pot is just the ticket during the red hot dog days of summer. I've begun adapting other jam recipes to the slow cooker it works so well. I did add 1/2 Tbl of vanilla to this recipe (actually vanilla powder, but it makes no difference) and the flavor is wonderful!
