California Figs
Simply Beautiful | Simply Delicious

Fig Jam with Dried Figs


  • 28 ounces dried California figs
  • 5 cups water
  • ½ cup fresh squeezed lemon juice
  • 3 cups sugar
  • seeds from juiced lemons
  • 1 teaspoon ground cardamom
  • 1 tablespoon dark rum


Measure figs into 4 quart kettle. Add water; cover and bring to boil. Remove from heat and let stand until figs are plumped. Then, with a slotted spoon, remove figs; reserve liquid. With scissors, remove stems from figs and chop; set aside.

Add lemon juice and sugar to reserved liquid and heat to boil; reduce heat and simmer for 5-10 minutes. Tie lemon seeds in cheesecloth bag and add to kettle along with chopped figs. Heat and simmer for 15-20 minutes, until thickened. Remove from heat; remove and discard cheesecloth bag with seeds. Stir in cardamom and rum; heat to boil.

Ladle into sterilized pint or ½ pint jars, leaving ¼ inch headspace. Cover and seal jars according to instructions. Then, process for 15 minutes in a boiling water bath.

Yields: About 4½ cups

Serves: 36 (2 tablespoons each)

NUTRITION FACTS (per serving)

Calories 120 (2% from Fat); Total Fat -0-g; Saturated Fat -0-g; Trans Fat -0-g; Cholesterol -0-mg; Sodium -0-mg; Potassium 160mg; Carbohydrate 31g; Sugar 29g; Dietary Fiber 3g; Protein 1g;

Daily Values

Vitamin A 0% Vitamin C 2% Calcium 4% Iron 2%
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