Crockpot Fig butter… Yum Yum!
My friend at work has the joy of having a fig tree at her disposal and was nice enough to share a couple small bags with me. Growing up in the North figs were not part of our yearly diet but since moving to the south we have fallen in love with their sweet juicy treat.
I had wanted to try fig preserves but decided on trying fig butter instead. Little did I know finding a recipe would be so difficult. After hours of searching and call to my mother, for some canning advice, I finally decided if I wanted to make fig butter I would have to create a recipe myself. I spent some time reading fruit butter recipes online and finally got tired of searching and shut my laptop and went to work.
Both Craig and I are very happy with the results and my daughter even tried to sneak a jar in her pocket the other day after she tried it. Couldn’t get my grandson to try it but I remember as a kid I didn’t like apple butter so I can appreciate his apprehension. He will learn as he gets older his taste buds will change so at one point he will love fruit butters.
Crockpot Fig Butter
6 cups figs with stems removed
3 / 4 cup sweet white wine
3 /4 cup honey
1 / 2 T lemon juice
2 t vanilla
1 t cinnamon
Add everything to a 2 quart crockpot and cook on high for 2 hours. Using a large spoon or potato masher, mash figs until all whole figs are broken down.
Crack the lid to let the steam escape and turn crockpot down to low and continue to cook for 6 – 8 hours.
Fill hot jars with butter and hot water bath them for 10 minutes.
The only problem with this recipe is it only made 4 – 8oz jelly jars and it will be long gone before winter even sets in.