I have two fig trees outside my front door. They seem to take turns offering up their delicious fruits, so I’ve had a plentiful supply since I moved into this new place.
Thankfully, I have a new-found love for figs, so Mini Chef has had a lot of fun picking figs for Mama. In fact, he pretty much begs me to pick more figs.
So one day, I let him “have at it”, and he brought in such huge bag that I had to do something with them pretty quickly to keep them from going bad.
I soaked them in a big tub of water to get the gunk off, but forgot about them overnight. (Too much going on!). In the morning, they had a somewhat sour/vinegar smell to them. I cooked them anyway figuring anything bad would be cooked off in the heat of the pot.
Thankfully, neither one of us ever got sick. So it must have been okay. And I’m really grateful that I didn’t have to let such a large batch of beautiful figs go to waste. Phew!
YOU MIGHT ALSO ENJOY:
Clean Eating Fig Butter
- 4 pounds fresh figs, stems removed
- 4 cups 100% apple juice, no sugar added
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- Place all ingredients in a pot and bring to a boil.
- Immediately reduce to a simmer and cook until the figs are very soft.
- Using an immersion blender (or transfer to a regular blender), blend the figs while they still have some liquid left in the pot. If you have to add more juice or some water, feel free. Blending this without enough liquid will leave you with a very thick paste. So add liquid as needed to get the consistency you like. If the fig butter is not sweet enough for you, now would be a good time to add some honey or maple syrup.
- Blend until smooth and transfer to a jar. Store for up to 2 weeks in the fridge or up to 6 months in the freezer.