Dried-Fig Pastry Filling

One of the pantry items I'm trying to use up is a bag of dried figs that aren't as good as the brand I usually buy.  Probably why they were half price.  I've never made hamantaschen with fig filling before.  Sounded like something I would enjoy.

The recipes I researched all looked a lot like the one I used for the fig cookie bars, so I fussed with a double batch of that.  It killed off half the bag of figs in a few minutes.

It's going to look like there isn't enough sugar in this for a jam.  Figs are excessively sweet, especially dried ones.  The orange juice and nutmeg are in here to cut that sweetness a bit and bring a floral touch.  You can't taste the nutmeg.  If you can, you overdid it.

Quick note that this is not a canning recipe.  There isn't enough acid and it is far too dense.  You can freeze it for longer storage.

*8 oz dried figs
1/2 C water, more if figs are especially dry
*1 Tb honey
*2 Tb orange juice
dash nutmeg

1.  Remove any stems from the figs and chop into small pieces.  Place in a saucepan with  water, honey, orange juice, and nutmeg.

2.  Bring to a boil, then lower the heat to a simmer.  Cook until the water is absorbed, about 20 minutes.

3.  Purée the mixture, either in a good blender or food processor.  If desired, add more water for a thinner texture.

4.  Use immediately, or store in the refrigerator for up to a week.  Freeze for longer storage.

Difficulty rating  π