Drain the figs, then combine them with all of the remaining ingredients in your food processor, and run it until you have a sticky, shiny, jam-like mixture. You can add water, a teaspoon at a time, if you need to get things moving. It depends on how dry your figs are.
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Notes
You can cut this recipe in half, if needed.Fig spread will keep in an airtight container in the refrigerator for 2-3 weeksTo freeze, transfer to a freezer-safe container, and freeze for up to 6 months. Defrost overnight in the refrigerator.