INGREDIENTS

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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