Dried Fig Jam

28 oz dried figs
5 cup ; water
1/2 cup fresh lemon juice
3 cup sugar
1 seeds from juiced lemons
1 teaspoon ground cardamom
1 tablespoon 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" head space.
Seal jars according to manufacturer's instructions. Process jars for 15
minutes in a boiling water bath. Yield: About 4 pints.