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LOCATION: Recipes >> Preserving >> Fig Jam 01

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Dried Fig Jam

28 oz dried figs
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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