Make the most of a fig glut by whipping up gorgeously sweet homemade fig paste in the slow cooker. It is delicious served as part of a cheese board, and is also a yummy alternative to jam on a scone.
How to make slow cooker fig paste: key tips
Cooking this fig paste in a slow cooker allows you to set and forget as it cooks away for 4 hours. You can also cook this fig paste in a saucepan (see the notes below the recipe).
Wash your figs, then quarter them lengthways before placing them in your slow cooker with some sugar, vinegar and cinnamon.
Over the 4-hour cooking time, the figs will soften and caramelise in the sugar and vinegar mixture. The mixture will be very hot when you remove the lid, so be careful and watch for splashes of hot fruit as you use your stick blender to whiz the ingredients until smooth. Continue cooking the fig mixture for a further hour until it forms a thick and sticky paste.
Transfer the fig paste to sterilised jars while still hot. This recipe makes 5-6 cups of paste, plenty for you and all of your friends!
Key ingredients in this slow cooker fig paste recipe
Fresh, ripe, in-season figs are perfect for this recipe. If you or your neighbour has a fig tree, all the better! You could also make this paste with dried figs, if fresh aren’t in season. Just allow a slightly longer cooking time so they can soften up.
Jamsetta sugar (or jam setting sugar) is a blend of sugar, apple pectin and citric acids, which helps your paste to set beautifully while retaining its fruity taste and vibrant colour.
Balsamic vinegar helps the figs to emulsify, while adding a tangy, complex flavour that balances out the sweetness of the figs.
Ground cinnamon brings a warm, sweet and slightly spicy note to this fig paste.
Here are some more delicious ways you can use up your figs. You might also enjoy this decadent dark chocolate, fig and orange parfait recipe.
This recipe was originally submitted by Greer Worsley, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 1.5kg fresh figs
- 500g Jamsetta sugar
- 1/4 cup balsamic vinegar
- 2 tsp ground cinnamon
Method
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Step 1Quarter figs and place in the bowl of a slow cooker with sugar, vinegar and cinnamon. Stir to combine, then cook on high for 4 hours until very soft. Use a stick blender to blend the figs until smooth (or transfer to a jug blender). Continue cooking for a further hour until thick and sticky. Transfer to sterilised jars.
Recipe Notes
Can I cook this slow cooker fig paste in a saucepan?
You can, but you will need to use a heavy-based saucepan, plus keep an eye on it, stirring the mixture fairly frequently, so that it doesn’t catch on the bottom or side of the pan and burn. You can use the stick blender to whiz the mixture in the saucepan or transfer it to a jug blender to blend before returning it to the saucepan to continue cooking.
How long will this slow cooker fig paste keep?
If stored properly in sterilised jars, unopened fig paste should keep for up to 12 months in a cool, dark pantry. You can keep opened jars of fig paste in the fridge for up to 2 weeks.
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