Dried Fig Jam
Submitted by madgee75
Homemade dried fig jam spiked with dark rum and ground cardamom. Rehydrated figs simmered with lemon and sugar produce a thick, honey-colored preserve that’s canning-ready and irresistible on warm toast.
YIELD
1 batch (4 pints)PREP
25 minCOOK
40 minREADY
65 minDried figs, dark rum, and a whisper of cardamom. That’s the lineup that makes this jam something truly special.
The figs get plumped in hot water until they’re fat and soft, then chopped and simmered in their own dark, sweet soaking liquid with sugar and fresh lemon juice. The lemon seeds go into a cheesecloth bundle and cook alongside the jam, releasing natural pectin to help everything thicken without any store-bought additives.
A splash of rum and ground cardamom stirred in at the very end add a warm, exotic depth that takes this well beyond basic fig preserves. Process in a boiling water bath and you’ve got jars of liquid gold for your pantry.
Pro Tips
- Don’t toss the fig soaking water. It’s packed with flavor and natural sugars, and it becomes the base of your entire jam.
- Keep those lemon seeds! Tied in cheesecloth, they release pectin and help the jam set naturally without boxed pectin.
- Chop the figs by hand for a chunkier, more rustic texture, or pulse in a food processor for a smoother spread.
- This jam is spectacular on a cheese board alongside sharp cheddar or creamy brie.
Ingredients
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 to 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 to 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 inch headspace. Seal jars according to manufacturer’s instructions.
Process jars for 15 minutes in a boiling water bath.
Comments
Can't wait to try this recipe.