Homemade Fig Butter
A sweet and versatile fig butter that's perfect for spreading on toast, using as a dessert topping, or incorporating into recipes. Made with fresh figs, this homemade spread is a delightful addition to your pantry.
Equipment
- Large saucepan
- Immersion blender or regular blender
- Sterilized jars and lids
Ingredients
- 2 pounds fresh figs stems removed, quartered
- 1 cup water
- 1/2 cup honey or maple syrup for a vegan option
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon vanilla extract optional, for added flavor
- 1/4 teaspoon ground cinnamon optional, for warmth
Instructions
- In a large saucepan, combine figs and water. Bring to a simmer over medium heat, stirring occasionally. Cook for about 10 minutes until the figs start to break down.
- Add honey, lemon juice, vanilla extract, and cinnamon to the saucepan. Stir well to combine. Reduce heat to low and continue to simmer for 45-60 minutes, stirring occasionally, until the mixture thickens and reaches a spreadable consistency.
- Remove from heat and let cool slightly. Use an immersion blender or transfer to a blender to puree the mixture until smooth.
- Transfer the fig butter to sterilized jars, leaving 1/4 inch headspace. Seal the jars and let cool to room temperature before refrigerating.
Notes
Chef's Tips:
• For a chunkier texture, blend less or use a potato masher
• Avoid overcooking to prevent the fig butter from becoming too thick
• Serve with cheese or use as a filling for pastries
Food Safety:
• Always use sterilized jars to prevent contamination
• Refrigerate after opening and consume within 2 weeks