If you have a fig tree in your backyard, then you know how prolific they can be! This is not a bad thing, as figs are delicious, but they don’t last long once they are ripe. They also tend to all be ripe at once! It’s inevitable that they will need to be preserved somehow, and this fig honey butter is a great way to do it.

Figs in the Garden

I love growing figs. They are one of the best fruits out there in my opinion, and so different than anything else!

Our fig tree really isn’t that big, but is incredibly productive! For a period of about two weeks in midsummer there are so many ripe figs that we can’t possibly eat them all fresh.

So, after we eat our fill and give away many to friends and neighbors, I get creative in finding ways to preserve them. This fig honey butter is a clear winner and one that I will be making year after year!

We grow the green variety of figs, but any type will work in this recipe.

How to Make Fig Honey Butter

The first thing that you will need for this recipe is fresh, ripe figs!

I used nearly four pounds of figs, but the recipe is pretty flexible based on how many figs you may have. Just increase or decrease the amount of honey and spices to your taste.

Preparing the Figs

Rinse the figs after bringing them inside.

Then cut off the stems and quarter them.

Make the Fig Butter

Put the figs in a pot with the water, lemon juice, and lemon zest.

Bring it to a boil on medium high heat. As you are waiting for it to heat up, add the honey, spices, and salt, and stir to combine.

After it has come to a boil, reduce the heat and simmer for about 30 minutes, stirring occasionally.

The figs will begin to break down a bit and get quite soft and jammy. You really want to reduce it down a good bit so that most of the liquid has evaporated.

Once that happens, use an immersion blender to blend it into a smooth butter. Continue cooking on low heat, stirring almost constantly, for about 10 more minutes, or until it has reached the desired consistency.

Let it cool for a bit before putting in into jars or containers.

Storing the Fig Butter

This is not a canning recipe, so the fig butter will need to be stored in the refrigerator or freezer.

Safely canning food requires a certain level of acidity, so I only use tested recipes when I can food.

That said, if you are confident in your canning knowledge, I’m sure that this fig butter could be safely water bath canned, as long as it has the right acidity level (please do some research on it first if you aren’t sure).

This makes about 6-8 half pints of fig butter, depending on how many figs you used to start with. I put several in the fridge, gave a few away, and put the rest in containers to be frozen for later use.

Honestly it’s so good that it won’t last long!

This fig honey butter is so good, and the perfect way to use up an excess of figs!

The cinnamon and other spices almost makes it taste a bit like apple butter, it definitely has an autumn like flavor. So yummy!

It’s perfect on a slice of toasted homemade sourdough bread, or on top of oatmeal or yogurt. It’s not too sweet, just enough, but not overly so like many jams and butters.

It would also be delicious as in ice cream topper!

I know you will love this fig honey butter! It’s the best way to use up all of those figs.

More Preserving Recipes

Here are more recipes that will help you to preserve the harvest!

• Spiced Apple Butter
• Strawberry Honey Butter
• No Sugar Peach Jam
• Strawberry Rhubarb Butter

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4.67 from 12 votes

Fig Honey Butter

This fig honey butter is delicious and perfect to make if you have an abundance of figs in your garden! This recipe makes about 6-8 half pints of fig butter, depending on how many figs you use.

Course Breakfast, Condiment

Cuisine American, European

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 48 servings

Calories 46kcal

Author Colleen @ Grow Forage Cook Ferment

Equipment

• ▢
  Microplane (for zesting)
• ▢
  Medium Pot
• ▢
  Stirring Spoon
• ▢
  Immersion Blender
• ▢
  Half Pint Mason Jar

Ingredients

US Customary - Metric

• ▢ 3-4 pounds fresh ripe figs
• ▢ 1/2 cup water
• ▢ 2 Tbsp lemon juice
• ▢ 1 Tbsp lemon zest
• ▢ 1 cup honey
• ▢ 1 tsp ground cinnamon
• ▢ 1/4 tsp ground cloves
• ▢ 1/4 tsp ground allspice
• ▢ 1/4 tsp salt

Instructions

• Cut the stems off the figs and quarter them. Put them in a pot with the water, lemon juice, and lemon zest.
• Bring the figs and water to a boil on medium high heat. As you are waiting for it to heat up, add the honey, spices, and salt, and stir to combine.
• After it has come to a boil, reduce the heat and simmer for about 30 minutes, stirring occasionally.
• Once it has reduced down to a slightly jammy consistency, use an immersion blender to blend it into a smooth butter.
• Continue cooking on low heat, stirring almost constantly, for about 10 more minutes, or until it has reached the desired consistency.
• Let the fig butter cool for a bit before putting in into jars or containers. Store in the refrigerator or freezer.

Notes

• This is not a canning recipe, so the fig butter will need to be stored in the refrigerator or freezer.
• You may be able to be water bath can this recipe, but please do research to make sure that you have the right acidity level first.
• This makes about 6-8 half pints of fig butter, depending on how many figs you used to start with.

Nutrition

Serving: 2Tbsp | Calories: 46kcal | Carbohydrates: 12g | Fiber: 1g | Sugar: 11g