Fig Preserves

 Serves: 4   |     Prep: 5 min     |     Cook: 25-35 min     |     Ready: 40 min


7 oz. dried California figs (Sun-maid)
1 ¼ cup water (add a bit more if this
     doesn’t almost cover the figs)
1/8 cup fresh squeezed lemon juice
¾ cup sugar
¼ tsp. ground cardamom (I used
     1/8 tsp. cinnamon and 1/8 tsp.
     ground cloves)
¾ tsp. dark rum


*This is great a addition to a Charcuterie Board.


Measure figs into 1 quart pot. 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 finely chop; set aside.

Add lemon juice and sugar to reserved liquid and heat to boil; reduce heat and simmer for 5-10 minutes. Add figs back into pot. Heat and simmer for 15-20 minutes, until thickened.

Remove from heat. Stir in cardamom and rum; heat to boil.

 Cool before serving with meat, cheese and crackers or pour in covered container and place in refrigerator until ready to use.

You are suppose to actually can this stuff, but since this recipe is 1/4 of the original recipe, I think it is fine to leave it in the frig for a week or so. If it is going to be longer than that, put it in the freezer.