Dried Fig Jam Recipe - Cooking Index
Dried Fig Jam Recipe - Cooking Index
| 28 oz | 795g | Dried figs - (used both, homemade and commercial |
| 5 cups | 1185ml | -- water |
| 1/2 cup | 118ml | Fresh lemon juice |
| 3 cups | 594g / 20oz | Sugar |
| Seeds from juiced lemons | ||
| 1 teaspoon | 5ml | Ground cardamom |
| 1 tablespoon | 15ml | 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.
Source:
Mrs. Nicholas J. Constantine
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