Fig Butter
This fig butter is first fermented, then mixed with cinnamon and honey to make the most delicious spread. It is one of the easiest ways to use up a seasonal bounty and the flavour continues to develop over time. It’s also completely dairy free!
In This Article
What Is Fig Butter Made Of?
This fig butter is simply made from figs fermented with fruit kvass (or water kefir), raw honey, and cinnamon. That’s it! You can also use whey too if that’s what you have, but keep in mind that may mean it’s not suitable for those with lactose intolerance.
There’s lots to love about this fig honey butter too, especially as figs are quite a rich source of vitamins, minerals, and antioxidants. They’re an excellent source of insoluble fibre too, which is great for gut health. Increased fibre means a very nourished and diverse gut microbiome. Additionally, the fermentation process also introduces beneficial bacteria to the gut making this a great probiotic spread to have in your fridge.
Ingredients
This recipe is one to make towards the end of fig season (early autumn/fall). This is the time you’ll find them in abundance and at great prices. One of the joys of eating with the seasons.
- Figs – These must be ripe, or the resulting fig butter will not have that lovely sweet, rich fig flavour that you’re after.
- Fruit kvass – This could also be water kefir or even whey. It’s just a little something to kick start the fermentation process. The bacteria on the fig skins will help too.
- Raw Honey – A great choice for this recipe because it brings its own health benefits. Raw honey is particularly rich in antioxidants, contains a small amount of minerals, and is known for its antibacterial properties too. It’s also great for sore throats and an upset gut.
- Cinnamon – A perfect spice to combine with fig and honey.
While raw honey is my suggestion here, it does not form part of the fermentation process. As such, if raw honey isn’t available to you, just go with a honey that is.
How To Make This Fermented Fig Butter
If you live in a very hot climate this fig butter will take little time to make. In cooler climates you may find it takes an extra day. Two things will tell you this is ready. First is it will have expanded significantly. Second is that it will taste the tiniest bit sour from the fermentation process.
- Wash and dry the figs and remove the stems.
- Place into a blender, add the fruit kvass then blend on high until the figs are pureed. This will be 10 – 20 seconds.
- Transfer the mix to a large jar leaving plenty of headspace. I would suggest leaving at least the top 1/3 free. This allows for expansion as the fig puree ferments.
- Add a little extra fruit kvass on top to cover the puree, put the lid on the jar and sit it in a bowl to catch any that might spill out. Leave to ferment at room temperature for 1-2 days. Taste it after the first 12 – 18 hours if you see its expanded and see what you think. If you’d like it a little more sour leave it another 12-24 hours.
- Transfer the fermented fig puree into a blender, add in the honey and cinnamon, and blend until smooth (just a few seconds).
- Put the fermented fig butter into a clean jar, wipe the rim and put the lid on. Store it in the fridge for up to 3 months (or more!).
Keep in mind that fruit makes very active ferments. This is because they’re higher in sugar than vegetables. It’s important that you don’t fill your jar to the rim before it sits out overnight to ferment, or you’ll find it spilled out all over your table!
FAQ
This is a deliciously sweet and tart spread that is great for toast, to match with cheese, or to have on top of yoghurt. My absolute favourite way to enjoy it is as a topping for my sourdough pancakes. Be sure to give them a go.
Once the fermentation process is done this fig butter should be kept in the fridge. For one it will extend the shelf life, but not doing so will make it incredibly sour because the fermentation process will continue. It continues in the fridge too, but far more slowly than at room temperature.
Watch How To Make This Recipe
Fig Butter
Equipment
- 500ml glass jar with lid
- Blender
Ingredients
- 4 cups fresh figs (this was about 16 figs for me)
- 150 ml fruit kvass (see note 1)
- ¼ cup raw honey
- ¼ to ½ tsp cinnamon to your tastes
Instructions
- Wash and dry the figs and remove the stems.
- Place into a blender, add 120ml (~1/2 cup) of the fruit kvass then blend on high until the figs are pureed. This will be 10 – 20seconds.
- Transfer the mix to a large jar leaving plenty of headspace. I would suggest leaving at least the top 1/3 free. This allows for expansion as the fig puree ferments.
- Add the remaining fruit kvass on top to cover the puree, put the lid on the jar and sit it in a bowl to catch any that might spill out. Leave to ferment at room temperature for 1-2 days. Taste it after the first 12 – 18 hours if you're in a hot climate and see its expanded. If you like the taste – move on to the next step. If you’d like it a little more sour leave it another 12-24 hours.
- Transfer the fermented fig puree into a blender, add in the honey and cinnamon, and blend until smooth (just a few seconds).
- Put the fermented fig butter into a clean jar, wipe the rim and put the lid on. Store it in the fridge for up to 3months (or more!).
Notes
Nutrition
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How do you stop the fig butter from continuing to ferment?! Mine just keeps bubbling up. I followed the recipe very carefully but it is not the consistency in the picture either. Much less firm. I’d love some advice on this.
Hi Claudia, the only thing coming to mind for consistency is that perhaps you needed more time for the initial fermentation. In the section ‘How To Make This Fermented Fig Butter’ the third picture shows what my figs looked like once fermentation was complete. Was yours that thick and bubbly? But also – I’m wondering if looks may be a bit deceiving here – mine is definitely spreadable but it’s not super thick like a jam might be. Did you get to see the final consistency in the video? I poured it from my blender into a jar and that’s the consistency – though it will thicken up slightly in the fridge. And regarding the fermentation question – at the end of the recipe I advise putting it in the fridge once done as a cold environment will slow fermentation down, but fermented foods will always continue to ferment. It’s the nature of what they are. The beneficial bacteria remain active (which is great for our guts!) and as such continue to ferment the food. Placing something in the fridge will significantly slow fermentation but it never stops it. Hope that helps!
Does this fermentation process produces alcohol by any chance?
Hi Badr – yes, all fermentation will produce varying amounts of alcohol. In a recipe like this fig butter it would be a trace amount vs something like kombucha that would be much higher.
I’m always trying to incorporate more fermented recipes. This sounds delicious and the health benefits are amazing!
Thanks, Nikki! Having fermented foods daily is such a wonderful thing to do for your health.
Not only does this look super tasty, I had no idea that figs had so many healing properties. We planted a fig tree years ago, so we get a crop bigger than we can eat annually. Now I know what to do with them.
I have a fig tree on my balcony too! It’s one of the first things I planted because I love them so much. This recipe is perfect for an abundant crop.
Wow. This looks sooo good. Perfect for toast. Thanks for giving a substitute for the kvass – i know what it is, but never would’ve known where to find it.
It’s great on toast with goat’s cheese Peter! And yes, plenty of substitutes for the kvass should you not have that on hand.
So tasty! I love the combination of flavours.
Thanks, Phenie!
This honey butter sounds so delicious to serve with cheese and some fruit! Yum!
Thanks, Biana! It goes so well with cheese, that’s probably my favourite thing to pair it with.