Easy Red Raspberry Fig Butter

Every summer I like to “put up” (southern for canning) fresh summer fruits and vegetables for winter and to share with friends. A few weeks ago at our local fresh air market I found a bounty of figs. You could say they left me feeling a little figgy because I have been using them on EVERYTHING! …Salads! …On toast mixed with honey and cream cheese! YUM! …And roasted with Brussel sprouts and bacon. I had so many I decided to can a few jars with fresh local raspberries I had frozen a few weeks prior. The flavor is a perfect combination of tangy and sweet. If you are feeling figgy too, give this recipe a try. It is delicious!

Sparkle! Sparkle! XX-gwyn

Easy Red Raspberry Fig Butter

Ingredients

3 cups sliced fresh figs
1 1/2 cups fresh red raspberries
2 cups white sugar
2 tablespoons vanilla extract
1 teaspoon fresh lemon juice
3 tablespoons pectin
1 cup water

Directions

1. Add the figs, red raspberries, sugar, vanilla, lemon juice, and water to a large sauce pan and mash together using the back of a spoon or a potato masher.

2. Slowly bring the mixture to a boil stirring constantly.

3. Lower the heat to medium and stir in the pectin.

4. Stir occasionally for 60 minutes or until the fruits become thick and buttery.

5. Add the mixture to sterilized jam jars leaving a 1/4 inch head space.

6. Process in a hot bath canner for 10 minutes.

Do you like Bloody Mary’s? You might like to can a few jars of these….Dilly Beans!!!

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