Dried fig jam
Yield: 1 Batch
Ingredients:
- 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
Instructions:
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.
