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28 oz Dried figs (used both
-homemade and commercial)
5 c ;Water
1/2 c Fresh lemon juice
3 c Sugar
Seeds from juiced lemons
1 ts Ground cardamom
1 tb Dark rum
Place figs in 4 qt pot. Add all water, cover pot, bring to a boil and
remove pot from heat. Let the pot of figs sit for at least an hour to
plump them.
Remove figs from the dark water with a slotted spoon. Reserve the water.
Cut stems off figs with scissors and chop figs medium coarse by hand or in
a processor.
Add lemon juice and sugar to the fig water. Set water to a second boil,
then reduce heat and let simmer for 5-10 minutes. Tie up seeds into a
cheesecloth bundle and drop in fig water. Drop the chopped figs into the
fig water. Bring fig jam to another boil, then let simmer for 15-20
minutes. Jam should be slightly thickened.
Remove from heat. Take out the cheesecloth bag. Stir in the rum and
cardamom well. Ladle into 1 pint jars (1/2 pint works, too), leaving 1/4"
headspace. Seal jars according to manufacturer's instructions. Process
jars for 15 minutes in a boiling water bath.
Yield: About 4 pints.
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