|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: 2013-04-21
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....50 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles