No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fig Spread

Of the hundreds of fig varieties grown, the amber-colored Calimyrna, from California, is most common in the United States. This is the kind we've used in our recipes. Black Mission figs, which are a little less sweet, are also widely available.

  • prep: 15 mins
    total time: 35 mins
  • yield: Makes 1 3/4 cups




  • 1 package (10 ounces) dried Calimyrna figs, stemmed and cut into 1/4-inch pieces (about 1 3/4 cups)
  • 3 tablespoons sugar
  • 1 tablespoon fresh lemon juice


  1. Step 1

    In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.

  2. Step 2

    Transfer mixture to a food processor; add lemon juice. Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency).

Everyday Food, December 2005

Related Topics



Reviews (1)

  • 30 Dec, 2012

    perfect! I didn't need to puree, just mashed them in the pot with a fork. SO delicious.