Procedure

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 to 10 minutes. Tie lemon seeds in cheesecloth bag and add to kettle along with chopped figs. Heat and simmer for 15 to 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 1/2-pint jars, leaving 1/4-inch headspace. Cover and seal jars according to instructions. Then, process for 15 minutes in a boiling water bath.

Yields: About 4 1/2 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 1 Vitamin C 1 Calcium 1 Iron 1