by Tracy | 67 comments
Celesteon September 7, 2011 at 12:50 pm
I’ve tried your recipe & its great!!! I was curious to know if you’ve had it submitted thru the usda? The reason I’m asking is, not to be offensive, but I’m extremely new to canning & really don’t know alot about it. I am planning on giving this to my family as a gift, around christmas. Please let me know sometime soon.
Tracyon September 7, 2011 at 11:21 pm
Celeste,
I am glad you liked the fig butter. No I have not submitted it to the USDA but as long as you be sure you give it its 10 minute hot water bath and you have a good seal you will be fine. I have been canning for years and this recipe is a typical fruit butter recipe with the ending hot water bath. Enjoy!
Celesteon November 13, 2011 at 9:06 pm
I apologize for my ignorance. This question came after a friend & I decided to learn how to can, by ourselves. She started memorizing the USDA guidelines & insisted that I ask this question. I felt so ridiculous to ask too. She was freaked out about it after she saw that figs were considered a low acid food & swore that I should throw them out. I disagreed with her & tried to tell her that there was enough acid in the recipe for it to be fine. & we’ve had this debate ever since. Thank u so much for your patience. I really appreciate it. & I’m pleased to tell u that I haven’t thrown out any of it. Lol. The recipe is amazing, by the way, & I’m planning on using it for Brie en croute. Again, I’m so sorry if any of what I said offended u. And thank u, again.
melissaon July 29, 2014 at 12:35 pm
Good morning. I completed my first batch of fig butter. It is yummy, however mine has a bitter after bite. Any suggestion to what I may have done wrong???
Tracy at Our Simple Lifeon July 30, 2014 at 12:22 am
The only thing I can think of is maybe your figs were not ripe enough? Were they soft or firm when you made the butter?
Eva Hollowayon October 8, 2014 at 3:19 pm
I always have a lot of figs and making jam is very time consuming, since I had made apple butter I have been thinking about making fig butter and looked up that, I will make it but will double the recipe so I can use my larger crock pot.
Thank you for putting this recipe out.
Regards,
EvaTracy Fredrychowskion October 9, 2014 at 2:34 pm
Eva thanks for stopping by…this recipe is yummy and I make it every year!
Hannahon September 11, 2011 at 8:46 pm
Hi there! I am sooo excited to try this recipe (I have a back yard fig tree with more figs than I know what to do with!) before I started, I was wondering if there is something I could substitute the wine with? Any ideas?
Thanks!Vegan Bakeristaon November 11, 2011 at 11:30 pm
Thanks for the recipe! I bought some fig butter at Trader
Joes the other day and made some yummy Fig Butter Almond Cookies with it (Gluten Free and Vegan too!) I posted the recipe here:Your recipe looks wonderful and easy! I’ll have to try it once figs are plentiful again.
Celesteon November 30, 2011 at 8:50 pm
Just wanted to share my amazing find! Brie en croute, using the fig butter!!! Omg!! Heaven!!! Thank u for this spectacular recipe!!
Tracyon December 3, 2011 at 12:16 pm
That sounds wonderful! YUM YUM
Charaon March 30, 2012 at 3:49 pm
Hooray! We have FIVE fig trees in our backyard and I have had no idea what to do with them.I look forward to fighting them birds for them this summer. :o)Question though…how does one give a hot water bath? Can I just set them down in a deep pot with boiling water? I new to this culinary gig.
Tracyon April 4, 2012 at 12:37 am
Chara I recommend you find a good canning book…I have the one from Ball. It explains everything you need to know about canning and hot water baths. I would try to explain it to you but the Ball Canning book really does a great job.
Enjoy your figs!Charaon May 18, 2012 at 5:27 pm
What’s the title? I am having a hard time finding it. Is the author Ball?
Tracyon May 20, 2012 at 11:51 am
It is called: Ball Blue Book – Guide to Home Canning, Freezing & Dehydration. I see it on Amazon and here is the link. I would highly recommend it I have used it as a guide for many years.
http://www.amazon.com/Guide-Canning-Freezing-Dehydration-Volume/dp/B000F1H4EO
Sherion June 30, 2012 at 4:22 pm
Chara,
The ball blue book is awesome. I have a huge fig tree in our yard & this is my first year to can. i started with the ball blue book. it is sold at walmart & other stores that carry ball canning supplies. every day or so i’m picking 2 batches of figs. so far, i’ve made jam, figs in lite syrup, & pickled figs. Today i’m doing drunken fig jam, i found on the internet. i can’t wait to try this recipe, maybe tomorrow. If you haven’t gotten the ball blue book, it’s worth getting. enjoy!.Tracyon July 1, 2012 at 12:14 am
I have a friend who gives me figs since we are still trying to get on to grow. The first one got hit by the lawn mower and the next one just never took off. We are going to try one more time but until then I will rely on my friends tree to provide me my yearly figs.
Heather Dixeyon June 22, 2012 at 1:41 am
When you say 1/2 T. Do you mean 1/2 teaspoon or 1/2 tablespoon? Thanks for the clarification.
Tracyon July 1, 2012 at 12:13 am
T=Tablespoon
t-teaspoonSorry it took so long to answer I was on vacation and am just getting back to my blog.
Rebaon July 8, 2012 at 9:20 pm
Enjoyed reading your recipe regarding Figs. What can I use in place of wine?
Tracyon July 9, 2012 at 1:02 am
I would use white grape juice. Enjoy
Rebaon July 8, 2012 at 10:45 pm
Want to try your fig recipe. What can I use instead of wine?
Shelleyon July 17, 2012 at 4:41 pm
Can you freeze the butter instead of canning?
Judion July 26, 2012 at 7:47 pm
I just found you recipe and can’t wait to try it. We have a fairly new fig tree that is producing well this year. My daughter has one that over produces so I will be picking from her tree as well. I have made fig jam but was looking for a butter recipe, I like the one I purchased at Trader Joes so much I wanted to be able to make my own. Thanks for making this available. Have you tried making the recipe substituting apple or white grape juice for the wine? Wine or juice is fine with me but I was wondering.
Tracyon July 28, 2012 at 1:31 am
Judi,
I have not tried it with the white grape juice but I am sure it would work just fine. I have tried to grow a fig tree for 3 years now and I just can’t get one going…but I am not giving up yet!
Venuson September 9, 2012 at 12:33 am
Hi Tracy,
I just found your blog and fig recipe… YUMMM!!! I was wondering if you ever add pectin to this recipe? Is it necessary? And how much butter do you add and what kind? Our neighbor gave us Adriatic figs and I can’t wait to get started.Thanks so much!
Tracyon September 9, 2012 at 12:41 am
Venus,
You would not need to add pectin to this since it cooks down and thicken all by itself. Just be sure to crack the lid so the steam escapes and it will cook down nice.
Venuson September 9, 2012 at 4:15 am
Thanks Tracy! Oh and the butter… How much? Unsalted?
Cindyon July 9, 2014 at 9:10 pm
The butter in Fig butter refers to this type of spreadable fruit. There is no butter in the recipe. 🙂
Venuson September 10, 2012 at 6:18 am
OH.MY.GOODNESS.
Tracy, the recipe is awesome! I made it over night and waking up to the smell of figs was glorious! I blogged about it. Please check it out when you have a chance. Thank you so much for sharing this. I will keep this forever!Tracyon September 10, 2012 at 10:16 am
I am so glad you liked it! We loved it and it really tasted good in the middle of winter on a nice buttery biscuit. Thanks for sharing it on your blog!
Amyon September 10, 2012 at 9:48 pm
Unfortunately I do not own a crock pot. Is it possible to do this on the stove in a pot?
Tracyon September 11, 2012 at 12:33 am
Amy …yes you can cook it in your oven just as easy. If I was cooking it down in my oven I would set my oven temp to 300. I am not sure how long it is going to take to cook but I have cooked down apple butter many times in the oven and not in a crock pot. I would stir and check in every hour until you get it to the thickness you want.
Let me know how you make out.
Amyon September 14, 2012 at 6:30 am
Thanks! I will try it and let you know.
Paula Hallon July 13, 2013 at 4:41 pm
Thank you very much for your generosity in sharing this delightful recipe. My fig tree is getting ready to give me about 1 bushel of fresh fruit. Sure will enjoy making fig butter.
Faithon August 18, 2013 at 8:42 pm
This is awesome. I was searching for a fig butter recipe…to no avail. My tree is yielding a dozen fist-sized figs a day. I share it with my family,friends, neighbors and my sharing cooperative, The Cool Cucumber Community Cooperative…and I still have left-over figs.
I also make dehydrate fig chips, which are a great way to travel with your figs…but, I’m excited to try this recipe. I might be doing all things figs this year for Christmas (fig butter, fig chips, vanilla fig caramels…yum).
Mary Beth Priddyon August 19, 2013 at 7:37 pm
Sounds great! How much butter do you use? Thanks for sharing.
Garyon August 22, 2013 at 7:19 pm
Can you double up the receipt? thanks
Tracyon September 14, 2013 at 7:22 pm
I have not tried to double it…my crock pot would not hold that much but I can see no reason why it couldn’t be doubled.
rebecca genzinkon September 20, 2013 at 9:40 pm
6 cups of figs…chopped? My figs are big – I’m concerned about my measuring being off. Do you know about how much weight that was?
Tracyon September 20, 2013 at 11:18 pm
Rebecca I do not know the weight but I am pretty sure if you keep it to the measured amount of 6 cups you will be good.
Amandaon November 18, 2013 at 9:34 pm
Just came across this and really want to create it for a Christmas gift. As we are way out of fresh fig season, I have to ask – would this work with dried figs as well? If so, is there a change I’d need to make? If you know, I’d love to try. If not, I understand. 🙂 But I figured it never hurts to ask.
Samon June 29, 2014 at 11:56 pm
Hi- I was wondering what type of figs you used for this recipe? My figs have a very thick and not too tasty skin. Would it work best if I peeled them for this recipe, or do you think the slow cooking process will break down the skin enough that it won’t be an issue? Thanks for your advice.
Tracy at Our Simple Lifeon July 1, 2014 at 12:50 am
I wish I knew exactly what the name of the figs were but a friend always gives them to me. I don’t remember the skins being thick so I bet it work just fine of you peeled them first.
Lily Herndon Weakson July 21, 2014 at 3:06 pm
Hi Miss Tracy,
My neighbor is giving me bags and bags of figs from her tree. After making two huge batches of homemade fig newtons I was pondering what in the world to try next. Your fig butter is the perfect solution! How long will the jars keep?
Tracy at Our Simple Lifeon July 21, 2014 at 7:20 pm
Like any other canned foods I like to use them up within a couple years. They will keep as long as you keep jam or jelly.
Donna Allgaier-Lambertion October 25, 2014 at 11:12 pm
Very timely! My husband’s brother is sending us a slip from his families heritage white fig tree. The tree that their grandparents brought over from Italy three generations ago. So I am starting to collect fig recipes. Won’t that be fun! Thank you!
Tracy Fredrychowskion October 27, 2014 at 12:21 pm
How exciting! What a great story to always have to tel when that fig tree grows and starts producing fruit for you!
Sandraon June 25, 2015 at 3:24 am
This recipe was really helpful. I have a large fig tree and had no idea what to do with all those figs. My figs are green, however, and I think they are a bit more fibrous and not as sweet as the figs in the recipe photos. My suggestions for modifying this recipe for green figs are:
1-Puree the figs in a food processor before cooking. I had trouble getting my figs to mash properly.
2–Ground cardamom, about 1/4 tsp, provided a better flavor enhancement than cinnamon.
In addition to making great fig butter, the cooked fig mash is also a terrific substitute for bananas if making a fruit bread, Fig bread has been a big hit with my family!
Many thanks for the recipe!Tracy Fredrychowskion June 26, 2015 at 10:21 am
Sandra thank you so much for sharing your modifications. I have never used green figs so this was very helpful!
Diana Bon July 23, 2015 at 4:12 am
I might need to find more figs! I want to make this and try some regular fig preserves. But I only have enough for one! LOL
When I was picking up my figs I was thinking about how fabulous vanilla and honey would go with them.
The Other Juliaon July 29, 2015 at 4:51 pm
Just made this Fig Butter recipe and wanted to add my thoughts. I doubled the recipe as written except used organic apple juice instead of grape juice/wine since that’s what I had on hand. I also used frozen figs I put up from last season. These always result in more juice so decided to let cook down overnight. Followed your timing then turned slow cooker on warm and left till next day. This develops a nice rich, brown butter. Also used my stick blender to get the right consistency before jarring. Yielded 8 half pints and one full pint. Turned out perfect. Thanks for the recipe.
Tracy Fredrychowskion August 3, 2015 at 2:19 pm
Thank you so much for sharing how your fig butter turned out. It is a great recipe and love your suggestions.
Julie Con June 23, 2016 at 9:30 pm
How do you prep the figs for freezing? We’ve got a huge tree in the backyard that I’m getting about 3 lbs/day from. I would love to be able to freeze some for later. Fortunately the tree we have produces twice a year. Just love it!
Tracy Fredrychowskion June 26, 2016 at 12:05 am
Julie I am so I am no help to you. I have never froze figs before.
Deborahon August 6, 2015 at 7:53 pm
We don’t have fig trees, but I’m pretty sure after seeing this we will be looking for some. Thank you for the idea!
Virginia Gon October 1, 2015 at 5:46 am
This looks amazing! I want to go back to the market and buy another case or two of figs before the season is over! (
Tracy Fredrychowskion October 2, 2015 at 7:35 pm
Virginia I make this recipe every year and have even tried it with apples and it works great!
Katie Hon August 11, 2016 at 7:33 pm
Hi Tracy,
You said you have tried this recipe with apples. I’m interested in making a fig-apple butter. What would you suggest for modifying your recipe to include apples?
Cathyon November 15, 2015 at 4:46 pm
Can you tell me if I can used dried figs for this recipe?
Tracy Fredrychowskion November 15, 2015 at 7:34 pm
Cathy I wish I could say I have tried it with dried figs, but I have not. If you try them please let us know how this recipe works.
Ashlieon June 30, 2016 at 6:09 pm
Hello. Could this recipe be used just as a fig butter to store in the refrigerator and omit the canning steps?
Thanks!Tracy Fredrychowskion July 1, 2016 at 1:36 am
It sure can! I have done that before since we eat it up pretty quickly. I would still store it in air tight jars and I would eat it up quickly. It will mold on the top when its turned to the dark side so you will know when it’s to old to eat.
bruceon July 14, 2016 at 11:51 am
I made a batch of this yesterday, so good on vanilla ice cream! Thanks for the great recipe.
Natalieon July 18, 2016 at 2:29 am
Hi! Can I substitute more water for the juice/wine?
Tracy Fredrychowskion July 19, 2016 at 2:04 pm
The juice or wine brings out the sweetness of the fruit…I wouldn’t substitute it with water.
Natalieon July 19, 2016 at 2:50 pm
Thanks, Tracy! I ended up using apple juice because that was all my local grocery had. It turned out delicious! I doubled the recipe and used half local honey and half sugar. Thanks so much for sharing this recipe. This is my first year canning and it has been such a fun adventure!
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