Fig butter

 Slow Cooker Fig Butter (from Ive)

 

Ingredients

2 pounds whole figs 

1 cup granulated sugar (IVE USED ½ CUP, I use about ¾ cup)

½ cup brown sugar

¼  cup molasses

3 tsp vanilla extract

2 tsp cinnamon

1 tsp nutmeg

1 tsp pumpkin spice

Dash of salt

 

 

Instructions

Cut the stems off the figs & slice them in half. Place figs in the slow cooker.

Add sugar, brown sugar, molasses, cinnamon, nutmeg, salt and pumpkin spice and cover.

Cook on high approx 3-4 hours- stirring occasionally (I have cooked on low for 6 hours). If it looks like the figs are breaking down faster or it is getting too thick, you can reduce the heat, shorten the cooking time or add a splash of water to thin it out.

Once figs are falling apart- use an immersion blender to break up any large pieces. Add vanilla and then taste if you need more cinnamon, sugar or spices.

Transfer to sterilized jars. Allow to cool at room temperature & then store in freezer or up to 3 months in fridge (or leave ½ inch space, hot water bath 10 minutes)

NOTE-  all slow cookers will cook a bit differently, some much hotter than others. So if you need to reduce the time because it is cooking too quickly, or add some water to thin it out, that is okay to reach the desired result.