This fig butter is very good and has no added sugar (unlike most of the fig preserves you can buy around here). I don't think my frozen figs were the best ones from last year's crop and I can't wait to try this recipe again when I have figs fresh from our tree. The riper the figs, the tastier the fig butter will be, I'm sure.
Servings: 3 cups
- 24 fresh figs stems removed
(Don't worry too much about actual measurements here, I just included a number so I could calculate nutritional information.)
Place figs in a medium saucepan and cover them with water. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the mixture has thickened. Stir occasionally.
Once the mixture is a nice consistency, remove from heat and let it cool slightly. Process in a food processor until smooth. Store in refrigerator.
Serving: 2tablespoons | Calories: 47kcal | Carbohydrates: 12g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 0mg | Fiber: 2g | Sugar: 10g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 10g