Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Fig Spread 3.2 (98) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 35 mins Yield: Makes 1 3/4 cups 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. Ingredients 1 package (10 ounces) dried Calimyrna figs, stemmed and cut into ¼-inch pieces (about 1 ¾ cups) 3 tablespoons sugar 1 tablespoon fresh lemon juice Directions 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. 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. Rate it Print