Fig Butter

This fig butter is first fermented making it rich in probiotics. It's delicious served on toast, yoghurt, or great to pair with cheese.

Course: Spreads

Cuisine: Fermented Foods

Keyword: Fermentation, Fermented

Prep Time: 10

Cook Time: 0

Fermentation time: 1

Total Time: 1 10

Servings: cups

Calories: 881kcal

Author: Gabby Campbell

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

Metric - US Customary

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

Note 1: Fruit kvass is water with added fruit that has been left on the bench to ferment for a few days so it becomes effervescent. A recent post on my Facebook page shows you exactly how to make it. Water kefir or whey can also be used in place of this. Though keep in mind that whey will mean it may not be suitable for those with lactose intolerance.

Nutrition