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Ingredients
- 28 ounce Dry figs (used both homemade and commercial)
- 5 c. ,Water
- 1/2 c. Fresh lemon juice
- 3 c. Sugar Seeds from juiced lemons
- 1 tsp Grnd cardamom
- 1 Tbsp. Dark rum
Directions
- Place figs in 4 quart pot. Add in 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 possibly in a processor. Add in lemon juice and sugar to the fig water. Set water to a second boil, then reduce heat and let simmer for 5-10 min.
- Tie up seeds into a cheesecloth bundle and drop in fig water. Drop the minced figs into the fig water. Bring fig jam to another boil, then let simmer for 15-20 min. 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 min in a boiling water bath.
- Yield: About 4 pints.
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