Ripe figs cook into a smooth, deeply flavored spread without added sugar or pectin. This small batch is intended only for refrigerator or freezer storage.
Sugar Free Fig Butter
- Prep: 12 minutes
- Cook: 35 to 45 minutes
- Heat: Medium, then medium-low
- Yield: About 1 1/2 cups
- Storage: Refrigerator or freezer
Figs naturally contain sugar. “Sugar-free” here means no sugar or syrup is added; check personal dietary requirements before serving.
Ingredients
- 2 pounds ripe purple figs
- 2 tablespoons bottled lemon juice
- 1/2 teaspoon ground cinnamon
- Pinch of kosher salt
- 1 teaspoon vanilla extract
How to Make Fig Butter
- Prepare: Rinse figs under cool running water. Trim every stem, discard damaged fruit, and quarter the sound figs.
- Soften: Put figs, lemon juice, cinnamon, and salt in a wide heavy saucepan. Cook over medium for 10 minutes, stirring every minute.
Cook until the quartered figs are soft and collapsing. - Blend: Remove the pan from heat briefly. Blend until completely smooth with the immersion-blender head fully submerged.
- Reduce: Return to medium-low and cook 20 to 30 minutes, stirring every 2 minutes and scraping the bottom and corners.
Reduce the smooth puree until a spatula leaves a clear trail. - Test: Spoon a little onto a chilled plate. After 1 minute, it should mound without a watery edge.
- Finish: Stir in vanilla. Divide among clean shallow containers and refrigerate promptly.
Texture Checklist
- Every tough stem is removed.
- The puree is completely smooth.
- Pan corners are scraped.
- The chilled sample mounds.
- No scorched aroma develops.
Compare our fig and walnut jam, slow-cooker plum butter, or blueberry fruit butter.
Preservation and Storage
This custom no-pectin formula has not been laboratory tested for canning. Do not water-bath can, pressure-can, oven-can, vacuum-seal for pantry storage, or leave jars at room temperature.
USDA food-safety guidance recommends prompt refrigeration at 40°F or below. Use shallow containers for faster cooling and a clean spoon for every serving.
- Refrigerate for up to 7 days.
- Freeze for up to 3 months.
- Leave expansion space when freezing.
- Thaw overnight under refrigeration.
Prevent Scorching
Fig puree thickens quickly because the fruit is dense. Use a wide heavy pan and lower the heat if bubbles begin spitting.
Drag a heatproof spatula across the entire bottom, then sweep around the corners. Stop if a scorched odor develops rather than mixing burned solids into the batch.
Select and Serve the Figs
Choose figs that yield gently to pressure but are not leaking. Discard fruit with mold, sour odor, split fermentation, or extensive bruising.
Weigh figs before trimming. Similar ripeness produces more even softening, while mixed firm and overripe fruit can leave an inconsistent flavor.
- Spread thinly on toast.
- Spoon over plain yogurt.
- Swirl into warm oatmeal.
- Serve beside cottage cheese.
Fig butter thickens noticeably after chilling. Wait until the next day to judge its final consistency before reheating it for any additional stovetop reduction.
Frequently Asked Questions
Can I leave the skins on?
Yes. Thorough blending makes tender skins part of the smooth finished butter.
Why is this different from jam?
Fruit butter is blended smooth and reduced for a dense spread rather than a jamlike set.