I found this recipe and fell in love so i had to reblog. Do you know what’s a really awesome way to use up the sad fruit sitting in your refrigerator that you know in your heart of hearts will not be eaten before it goes bad? Make jam! Even better: make it with your slow cooker. The other week I had a few leftover apples, pears, and figs—all lonely little remnants of recipes that I knew I couldn’t eat within the few days it would take for them to start embarrassing my fridge with their presence. I also had some fresh-baked cinnamon biscuits (recipe coming soon!) that were dying for some kind of spread. . So, I peeled ‘em up and threw ‘em in the Crock Pot. This jam is honestly one of the easiest-ever things to make. And the combination of fruits is perfection. It’s more complex than an apple butter—lighter, with more layers. You’ve got apples, of course, pears, and then the figs and their seeds (I love the texture the fig seeds lend); plus, I threw in some vanilla bean paste, cinnamon, and cardamom for a more interesting depth of flavor. . When I tell you it’s easy, I’m not lying. This might be the shortest recipe blog I’ve ever written. Here we go…
Gather your fruits. I used about 9 figs, two Bosc pears, and three Fuji apples. I highly recommend this combination, but it’s not rocket science, so you can fudge the amounts or mix and match with other fruits you have on hand. Plums, nectarines, apricots…just some suggestions.
Oh, and you’ll need vanilla bean paste. Obviously you can sub with vanilla extract or real vanilla beans.
Peel all your fruit and slice into manageable pieces. I chopped the figs in half and cut the apples and pears into thirds or quarters. Place all your fruits in your slow cooker, then drizzle with 1 Tablespoon vanilla bean paste. Set your slow cooker on low or medium for about 3 to 4 hours until everything is soft enough to easily mash into an applesaucey texture.
After you’ve thoroughly mashed up your fruit, add in your spices (1 teaspoon cinnamon, 1/4 teaspoon cardamom, and 1/4 teaspoon cloves) and 1/4 cup brown sugar. Stir until well combined, then keep the slow cooker on low to medium for another 2 to 3 hours until you get a result that looks a little something like…
This! You’re done! You can also purée at this point for a super smooth texture, but I like it with a little texture to it. This recipe makes enough jam to fill exactly one jar. Perfect! If you have a bigger slow cooker and a lot of fruit, it’s easily doubled. You can really play around and do whatever you want with it.
This jam is absolutely divine spread on a warm cinnamon biscuit (the recipe for which I’ll be sharing soon, so sit tight). Other applications: toast, thumbprint cookies, tarts, PB&J, pastries—the possibilities are endless. I’m so glad I discovered yet another use for my slow cooker. I love that thing like whoa. Enjoy! . Slow Cooker Apple, Pear, and Fig Jam Makes approximately 16 oz. . 3 apples 2 pears 8 – 10 figs 1 Tablespoon vanilla bean paste 1/4 cup brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground cardamom . Peel all fruit and place in slow cooker. Add vanilla bean paste. Set on low-medium for 3 to 4 apples until fruit breaks down and mashes easily. Mash fruit into an applesauce-like texture. Stir in brown sugar, cinnamon, cloves, and cardamom until well-combined. Cook on low-medium for another 2 to 3 hours. Purée if a smoother texture is desired. Store in a jar the refrigerator for up to 2 weeks or freeze in freezer-safe jars.