It is funny how a tree such as a fig, can torture it’s owner. On years where the spring has lots of rain and the rain tables stay level, a fig tree can produce a quart or more of figs a day. This can be overwhelming as the family gets pretty tired of the figs after a week or so.
Fig butter can be used as a condiment on toast, a topping for a dessert or the insides of a homemade fig newton. I find it pretty versatile. I prefer it spread on my bacon at breakfast.
If you choose the maple route for this than it will meet the requirements of a vegan condiment. Honey falls into the Traditional category and is my preferred choice but both are very good to eat.
I thank the inventors of hand blenders every day. It is a wonderful invention that should be on every wedding, house warming gift registry. I found it as a speedy way of making this butter and hope you have one to use.
I can attest that it pleases my family and reminds my husband and I of times in our childhood where a relative would give us a parting gift of fig preserves to take home with us and we just had to try it with breakfast the next day.
- 4 Cups Figs, stems removed
- ¾ cup white Grape Juice
- 1-1/2 cups Honey or 100% Maple Syrup
- ½ tsp Lemon Juice
- 2 tsp Vanilla
- 1 tsp Cinnamon
- Wash the figs.
- Cut off the stems
- Put in the slow cooker
- Add all the remaining ingredients
- Cook for 2 hours
- Let cool to room temperature
- Use a hand blender or a blender
- Run the figs and sauce to mix thoroughly.
- Load into Hot Jars with New Lids and Rings
- Water Bath ½ pints and pints: 10 minutes and Quarts: 20 minutes