Dried fig jam
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 28 | ounces | Dried figs (used both homemade and commercial) |
| 5 | cups | ;Water |
| ½ | cup | Fresh lemon juice |
| 3 | cups | Sugar |
| Seeds from juiced lemons | ||
| 1 | teaspoon | Ground cardamom |
| 1 | tablespoon | Dark rum |
Directions
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 (½ pint works, too), leaving ¼" headspace. Seal jars according to manufacturer's instructions. Process jars for 15 minutes in a boiling water bath. Yield: About 4 pints.