Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Fig Spread 3.2 (98) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close 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. Originally appeared: Everyday Food, December 2005 Rate It PRINT