Fig Butter
Yield: 3 cups
1 package (12 oz.) dried figs, preferably small dark type, stems removed
3 cups water
1 small lemon, sliced thin
3/4 cup packed brown sugar
In 3 quart heavy saucepan over medium heat bring figs, water and lemon
to boil. Reduce heat, cover and simmer 30 minutes or until figs are
tender. Remove from heat; cool slightly.
Pour mixture into food processor and process until smooth, or puree half
at a time in blender or with food mill. Return mixture to saucepan; add
sugar and stir over low heat about 10 minutes or until of spreading
consistency.
Spoon into 3 sterilized 1/2 pint jars. Seal with 1/4 inch thick layer
melted paraffin. Store in cool dark place.
Source: Unknown (RB)
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