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  • Melissa Hall

    See the "Fig Spread" in our Jam and Spread Recipes gallery

  • Lissy Poghen

    Fig Spread Recipe | Cooking | How To | Martha Stewart Recipes

  • dot wright

    GET MORE Subscribe to Martha Stewart Living Sign Up to Receive Video Recipes Of the hundreds of fig varieties grown, the amber-colored Calimyrna, from California, is most common in the United States. This is the kind we've used in our recipes. Black Mission figs, which are a little less sweet, are also widely available.

  • Hannah Lopez

    FRESH FIG SPREAD Ingredients: 1 package (10 oz) dried Calimyrna figs, stemmed & cut into 1/4-inch pieces (about 1 3/4 c) 3 T brown sugar 1 T fresh lemon juice Directions: In a medium saucepan, combine figs, sugar & 1 1/2 c water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated & figs are soft, about 20 min. Transfer mixture to a food processor; add lemon juice. Puree until smooth.

  • Jacqueline Richards

    Fig Jam (w/ dried figs)

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Of the hundreds of varieties of figs grown, the amber-colored Calimyrna, from California, is most common in the United States. This is the kind we've used in our recipe. Black Mission Figs, which are a little less sweet, are also widely available.

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