Homemade Fig Newton Butter Recipe

Introduction

Enjoy the rich and tangy flavors of this Homemade Fig Newton Butter, a delightful fruit spread with a hint of cinnamon and orange zest. This recipe is easy to make and perfect for enhancing toast, yogurt, or desserts.

Ingredients

• 3/4 cup dried figs
• 1/4 cup dried apples
• 1 1/2 to 2 cups warm filtered water
• Finely grated zest from 1 small orange
• 1/2 tsp sea salt
• 2 tbsp fresh whey
• 1 to 2 tbsp raw honey, to taste
• 1/2 tsp ground cinnamon

Instructions

1. Step 1: Coarsely chop the dried figs and dried apples, then place them in a bowl. Cover with 1 1/2 to 2 cups of warm filtered water and let sit for 20-25 minutes to soften. After soaking, drain the fruit well, reserving the soaking liquid for later use.
2. Step 2: Place the softened fruit into a food processor. Add the orange zest, sea salt, and fresh whey. Process until smooth, adding a teaspoon or two of the reserved soaking water as needed to achieve a smooth paste. Pulse intermittently for an even texture.
3. Step 3: Transfer the fruit paste into a pint-sized mason jar, pressing down firmly to remove air pockets while leaving at least 1 inch of headspace. Pour at least 1/2 inch of the reserved soaking liquid on top, then seal the jar tightly. Let it ferment at room temperature for 1-2 days.
4. Step 4: After fermentation, stir in the raw honey and ground cinnamon. Adjust the honey to taste for desired sweetness. Store in the refrigerator and optionally sprinkle extra cinnamon on top before serving.

Tips & Variations

• Use fresh whey from yogurt or cheese for better fermentation and flavor.
• Add a pinch of ground nutmeg or ginger for extra warmth.
• For a smoother texture, blend the fruit paste longer or strain before fermenting.
• Adjust the amount of honey to create a milder or sweeter fig butter.

Storage

Store your Homemade Fig Newton Butter in a sealed jar in the refrigerator for 6-8 weeks. Always use a clean spoon to avoid contamination. The flavor may deepen over time. Serve chilled or at room temperature, and re-stir before use if separated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other dried fruits instead of figs and apples?

Yes, you can experiment with dried pears, dates, or apricots, but keep in mind that the flavor and fermentation time may vary.

What is fresh whey and where can I get it?

Fresh whey is the liquid by-product from straining yogurt or cheese. You can collect it at home by straining plain yogurt through a cheesecloth or purchase it at some health food stores.

Homemade Fig Newton Butter Recipe

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★★★★★

4.8 from 112 reviews

Homemade Fig Newton Butter is a delicious, naturally fermented fruit spread made from dried figs, dried apples, orange zest, and fresh whey. Lightly sweetened with raw honey and spiced with cinnamon, this fruity butter is perfect for spreading on toast, crackers, or using in desserts. The fermentation step adds depth of flavor and a subtle tang, enhancing the natural sweetness and texture of the fruit.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 2 days (including fermentation)
• Yield: About 1 pint (2 cups) 1x
• Category: Desserts
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Fruit Base:

• 3/4 cup dried figs, coarsely chopped
• 1/4 cup dried apples, coarsely chopped
• 1 1/2 to 2 cups warm filtered water
• Finely grated zest from 1 small orange
• 1/2 tsp sea salt
• 2 tbsp fresh whey

To Finish:

• 1 to 2 tbsp raw honey, to taste
• 1/2 tsp ground cinnamon

Instructions

1. Soak the Fruit: Coarsely chop the dried figs and dried apples and place them in a bowl. Cover with 1 1/2 to 2 cups of warm filtered water and let the fruit soak for 20-25 minutes until softened. Drain well, reserving the soaking liquid for later use.
2. Process the Fruit: Transfer the softened figs and apples to a food processor. Add the finely grated orange zest, sea salt, and fresh whey. Process until smooth, pulsing at intervals to achieve an even texture. Add a teaspoon or two of reserved soaking water as needed to help combine the mixture into a smooth paste.
3. Jar and Ferment: Press the fruit paste firmly into a pint-sized mason jar, leaving at least 1 inch of headspace at the top and eliminating air pockets. Pour at least 1/2 inch of the reserved soaking liquid over the paste to cover it. Seal the jar tightly and set it aside at room temperature for 1-2 days to ferment and develop flavor.
4. Add Honey and Cinnamon: After fermentation, stir in raw honey and ground cinnamon to taste. Adjust the sweetness by adding more honey if desired.
5. Store and Serve: Refrigerate the fruit butter where it will keep fresh for 6-8 weeks. For added aroma and flavor, sprinkle a little extra cinnamon on top before serving. Enjoy spread on toast, crackers, or used in various desserts.

Notes

• Fermentation enhances the flavor and preserves the fig butter naturally.
• Use fresh whey to aid fermentation; if unavailable, a probiotic or buttermilk can be substituted.
• Adjust the amount of honey depending on your preferred sweetness level.
• Keep the fruit butter refrigerated after fermentation to maintain freshness.
• Ensure the jar is sealed tightly during fermentation to prevent contamination but allow for slight gas release if needed to avoid pressure buildup.

Keywords: fig butter, homemade fruit spread, fig newton butter, fermented fruit butter, natural fruit spread, raw honey fig spread