Most of the time I put jam on my toast. Since jelly is made with fruit juice and tends to be lighter, I prefer something a little thicker, but not as chunky as marmalade. Then there’s butter, not the sweet and creamy substance that makes baked goods oh so mouth-watering, but the kind that’s made from fruit, like apple butter. It’s heavier and spicier than a jelly or jam, but it does not contain one bit of butter. So why the peculiar name? Well, it has a tendency to spread like butter, which makes it great to use in a recipe for something like fig bars. I speak from experience!

I baked these bars just this morning. And because I’ve come to terms with the fact that I’m somewhat of a food snob, I didn’t buy an already-made jar of fig jam. I might’ve taken the second easiest step, by using Dr. Oetker’s Jam Express, but it made me feel a little better that I even tried making the filling myself. It was fun and easy! I didn’t process the fig butter after I placed it in the jar, because I was going to use it the next morning. Dr. Oetker says you don’t have to! However, I’m always skeptical of doctors - I suggest processing it anyway, in case you plan on keeping it out of the fridge.