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Dried Fig Jam

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      Title: DRIED FIG JAM
 Categories: Canning, Fruits, Harned 1994, Jams, Preserves
      Yield: 1 Batch
 
     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
 
  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.
 
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