Crockpot Fig Butter

Adapted from Our Simple Life.  I omitted the wine (didn’t want to use my moscato), substituted brown sugar for the honey and doubled the cinnamon.

6 cups figs with stems removed
3/4  cup brown sugar
1/2  Tbsp lemon juice
2 tsp vanilla
2 tsp cinnamon

  1. Add everything to a crockpot and cook on high for 2 hours.  Using a spoon or potato masher, mash figs until all whole figs are broken down.
  2. Crack the lid to let the steam escape and turn crockpot down to low and continue to cook for 6 – 8 hours, until desired consistency.
  3. For a smoother consistency, mix with immersion blender.
  4. Fill hot jars with hot fig butter, seal and process in hot water bath for 10 minutes.
  • You should be able to heap the butter on a spoon with no liquid seeping out.
  • You can decrease the cinnamon if you prefer, but this amount does not give an overly strong cinnamon flavor.

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