Dried Fig Jam

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.