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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:
  • Total Time:
  • Yield: Makes 1 3/4 cups
Fig Spread

Source: Everyday Food, December 2005

Ingredients

  • 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

Directions

  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).

Reviews (1)

  • Cassie Dawson 30 Dec, 2012

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

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