Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Fig Spread 3.2 (98) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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