FIG JAM WITH DRIED FIGS

Fig Jam with Dried Figs THIS IS SPECTACULAR!

INGREDIENTS

28 ounces dried California figs

5 cups water

½ cup fresh squeezed lemon juice

3 cups sugar

seeds from juiced lemons

1 teaspoon ground cardamom

1 tablespoon dark rum

PROCEDURE

Measure figs into 4 quart kettle. Add water; cover and bring to boil. Remove from heat and let stand until figs are plumped. Then, with a slotted spoon, remove figs; reserve liquid. With scissors, remove stems from figs and chop; set aside.

Add lemon juice and sugar to reserved liquid and heat to boil; reduce heat and simmer for 5-10 minutes. Tie lemon seeds in cheesecloth bag and add to kettle along with chopped figs. Heat and simmer for 15-20 minutes, until thickened. Remove from heat; remove and discard cheesecloth bag with seeds. Stir in cardamom and rum; heat to boil.

Ladle into sterilized pint or ½ pint jars, leaving ¼ inch headspace. Cover and seal jars according to instructions. Then, process for 15 minutes in a boiling water bath.

Yields: About 4½ cups

Serves: 36 (2 tablespoons each)