New This Month

Fig Spread


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

  • Prep:
  • Total Time:
  • Yield: Makes 1 3/4 cups

Source: Everyday Food, December 2005


  • 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. 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. 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). Store in refrigerator for up to 1 month.

Cook's Notes

Try this spread on crostini with goat cheese, served with cheese on a board with bread and fresh fruit, on toast instead of jelly, or in a peanut-butter sandwich.

Reviews Add a comment

  • Cassie Dawson
    30 DEC, 2012
    perfect! I didn't need to puree, just mashed them in the pot with a fork. SO delicious.