Slow Cooker Fig Preserves

For each quart of halved, quartered or chopped figs use 

1 cup sugar

1/2 lemon

2 tsp. grated or finely chopped fresh or candied ginger root

 
Clean and cut up figs.  Zest and juice, the lemon, and then slice it.  Add lemon zest, juice, and slices andremaining ingredients and macerate overnight in refrigerator to form juice.  Next morning, add to slow cooker and cook on high for 5 to 6 hours until syrup is reduced.   It will thicken some when chilled. 

Two quarts figs makes about one quart preserves.  They can be refrigerated, frozen or processed in a boiling water bath for 15 minutes.