Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: DRIED FIG JAM

  3. Categories: Canning, Fruits, Harned 1994, Jams, Preserves

  4. Yield: 1 batch

  5. 28 oz Dried figs

  6. -homemade and commercial)

  7. 5 c ;Water

  8. 1/2 c Fresh lemon juice

  9. 3 c Sugar

  10. Seeds from juiced lemons

  11. 1 ts Ground cardamom

  12. 1 tb Dark rum

  13. 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

  14. plump them.

  15. Remove figs from the dark water with a slotted spoon. Reserve the water.

  16. Cut stems off figs with scissors and chop figs medium coarse by hand or in

  17. a processor.

  18. Add lemon juice and sugar to the fig water. Set water to a second boil,

  19. then reduce heat and let simmer for 5-10 minutes. Tie up seeds into a

  20. cheesecloth bundle and drop in fig water. Drop the chopped figs into the

  21. fig water. Bring fig jam to another boil, then let simmer for 15-20

  22. minutes. Jam should be slightly thickened.

  23. Remove from heat. Take out the cheesecloth bag. Stir in the rum and 1 pint jars (1/2 pint works, too), leaving

  24. 1/4 headspace. Seal jars according to manufacturer's instructions. Process

  25. jars for 15 minutes in a boiling water bath.

  26. Yield: About 4 pints. --


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