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: 6 hrs
• 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

1. Combine the figs, sugar, water, lemon, and ginger in a slow cooker.
2. Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
3. Remove the lid, turn the cooking temperature to HIGH, and cook 2-3 hours longer, until the jam reaches your desired consistency.
4. Ladle the warm jam into clean spring-top glasses (or use screw tops with new lids); let stand until cool.
5. Store, covered, in the refrigerator for up to 2 months.
6. OR spoon into small plastic storage containers and freeze for up to 2 months.