Dried Fig Jam
Yield
1 batch (4 pints)Prep
25 minCook
40 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28 | ounces |
figs, dried
|
|
| 5 | cups |
water
|
|
| ½ | cup |
lemon juice
fresh, seeds from lemons |
|
| 3 | cups |
sugar
|
|
| 1 | teaspoon |
cardamom seeds
ground |
|
| 1 | tablespoon |
dark rum
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 809.2 | ml/g |
figs, dried
|
|
| 1.2 | l |
water
|
|
| 118 | ml |
lemon juice
fresh, seeds from lemons |
|
| 7.1E+2 | ml |
sugar
|
|
| 5 | ml |
cardamom seeds
ground |
|
| 15 | ml |
dark rum
|
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.
