Dried Fig Jam

Ingredients

28 oz dried figs (used both homemade and, commercial) 5 cup ; water 1/2 cup fresh lemon juice 3 cup sugar 1 seeds from juiced lemons 1 tsp ground cardamom 1 tbsp dark rum	Advertisements

Preparation
 
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.

 

 
Servings:
1

 

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