| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Canning, Fruits, Harned 1994, Jams, Preserves | 1 | Batch | |
INGREDIENTS
| 28 | oz | Dried figs (used both homemade and commercial) |
| 5 | c | ;Water |
| 1/2 | c | Fresh lemon juice |
| 3 | c | Sugar |
| Seeds from juiced lemons | ||
| 1 | ts | Ground cardamom |
| 1 | tb | Dark rum |
INSTRUCTIONS
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. Yield: About 4 pints. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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