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.
Please note that the nutrition data is a ballpark figure. Exact data is not possible. Data given is for the entire batch. Yield varies based on how much you boil it down. Divide this data by the number of servings you end up with.