Fig Butter

[Guest guest]

Fig Butter

 

Yield: 3 cups

 

1 package (12 oz.) dried figs, preferably small dark type, stems removed

3 cups water

1 small lemon, sliced thin

3/4 cup packed brown sugar

 

In 3 quart heavy saucepan over medium heat bring figs, water and lemon to

boil. Reduce heat, cover and simmer 30 minutes or until figs are tender.

Remove from heat; cool slightly.

Pour mixture into food processor and process until smooth, or puree half at

a time in blender or with food mill. Return mixture to saucepan; add sugar

and stir over low heat about 10 minutes or until of spreading consistency.

 

Spoon into 3 sterilized 1/2 pint jars. Seal with 1/4 inch thick layer melted

paraffin. Store in cool dark place.