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.