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