Fig Butter is puréed figs that are cooked down to a thick consistency.

We started by taking whole figs we collected during the season that we had frozen, defrosted them and boiled them down some.

When they were soft we used a food mill to remove the stringy parts of the figs.

We simmer the fig mix for 8 - 10 hours on low heat. It should be reduced to 2/3-1/2 of it’s original volume. Be careful to mix the fig mix so that it does not burn on the bottom. This is especially true when it becomes thick.

During the simmering process we added two bottle of Pinot Noir and some Rosemary to both of our pots of fig mix.

It is very important to follow the USDA Canning Guide for acid, temperature, pressure, time of canning etc.. If not done properly home canned products can kill you.

We use fig butter on bread, toast, crackers with cheese etc. I like it on the grilled and roasted lamb we make.