I weary of reading the labels on jams and jellies. High fructose corn syrup is rampant in all our pre-made foods. So, I am grateful that making my own jams at home is not a difficult task. This fig butter is now on my list to try. I’m sure you will like it, too.
This recipe was inspired by a recipe in The Art of Fermentation by Sandor Katz. Dried figs are available in winter. If you grow your own figs, dry some so that you can make this on an as-needed basis, to provide those good probiotics for your family.
Use probiotic fig butter as you would use jam. Serve it as a condiment for a savory meal of beef, venison or poultry. Figs go very well with strong cheese flavors and balsamic vinegar. Use a spoonful in homemade salad dressing for a surprising sweetness. Serve with Lebna cheese spread on pita bread. Use it as the filling for homemade fig newtons. You’ll be surprised how versatile simple fig butter can be.
Don’t make this in large portions. If you have dried figs you can make a batch of probiotic fig butter in just 15 minutes, plus a little waiting time.
I prefer golden Calimyrna figs for this recipe. But you can substitute other fig varieties like Black Mission Figs. You can add other dried fruit to this as well, such as apples, cranberries, or peaches. It’s a very nice way to remember the tastes of summer in the middle of winter.
How to Make Probiotic Fig Butter
Yield: 1 pint
Ingredients:
• 2 cups of dried Calimyrna Figs (about 20 figs)
• ½ tsp. cardamom
• 2-3 sprigs of fresh thyme
• 1 tsp. orange zest
• 1 tsp. Himalayan salt
• 2 tbsp. whey
• 1 to 2 tbsp. raw honey, to taste (optional)
• Water as necessary
Directions:
Take the stems off the figs. Coarsely chop them. Soak in warm water for an hour, or until re-hydrated.
Drain the figs but reserve the water. In the bowl of a food processor combine the figs, orange zest, salt, and whey.
Wash the thyme stalks and blot dry with a towel. Remove the thyme leaves from the stalks. Discard the stems. Add the thyme leaves and cardamom to the food processor and process with the fig mixture. Process all the ingredients in a food processor with a blade attached, until smooth. Add the reserved water, one tablespoon at a time, as necessary to facilitate the processing and prevent overheating of the food processor.
Taste the fig paste. Stir in honey if you want the mixture to be sweeter.
Prepare a wide-mouth pint Mason jar by thoroughly cleaning and sanitizing. Sanitize the Fermentools fermentation lock and lid.
Spoon the mixture into a one-pint glass jar, adding some reserved soaking liquid if necessary so that the jar contents reaches within 1 ½ inches of the brim. Press down on the contents to remove any air bubbles. There is no need to use the glass fermentation weight in this recipe.
Place the fermentation lock in place.
Leave the jar at room temperature for 48 to 72 hours, until the mixture becomes bubbly. Remove the fermentation lock and replace with a regular lid. Place on the top shelf of your refrigerator to continue fermenting. You can eat this immediately or let it ferment in the fridge for an additional two to three weeks. The flavor will become more complex.
Your probiotic fig butter will keep for two months in the refrigerator. If you need it to keep longer, freeze it in half-cup portions.
References:
Katz, S. E., & Pollan, M. (2012). The art of fermentation: An in-depth exploration of essential concepts and processes from around the world. White River Junction, VT: Chelsea Green Publishing. p 131
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