|1/2||cup||lemon juice||fresh, seeds from lemons|
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.
First published: 1996-01-27 last updated: 2013-12-20
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