---------- Recipe via Meal-Master (tm) v8.02
       Title: DRIED FIG JAM
  Categories: Canning, Fruits, Harned 1994, Jams, Preserves
       Yield: 1 batch
      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.