Fig Butter

I came across more figs again this year. There is a member of my church that gave me a half gallon last year and I enjoyed them in my yogurt and just eating them raw. Mr. L called to let me know he had me some more figs. He asked me to meet him at the church so he could give them to me. He handed me a bag of fresh okra and 5lbs of figs!

I was so excited.

When I got home I immediately washed the figs. I froze some, and put some in the refrigerator for snacks. Then prepared enough of them to make Fig butter. The plan was to make jam but it didn’t turn out jammy. 

So fig butter it is. This is ok because I just finished off a jar of apple butter and now I can enjoy some fig butter on my toast or peanut butter sandwiches. 

It was simple to make and will last in the refrigerator up to 3 weeks. 

FIG BUTTER

1/2  water

1/2 cup sugar

2 cups figs (1 pound) cut in quarters

1/4 cup fresh lemon juice

Put water and sugar in a sauce pan on medium heat until sugar is dissolved.

Add lemon juice and figs. 

Bring to a boil.

Reduce heat to a simmer for one hour, partially covered.

Smash up (I used an immersion blender).

Let cool and store in refrigerator. 

(I doubled the recipe and got over a quart)