| 1 | Place figs in 4 qt pot. |
| 2 | Add all water, cover pot, bring to a boil and remove pot from heat. |
| 3 | Let the pot of figs sit for at least an hour to plump them. |
| 4 | Remove figs from the dark water with a slotted spoon. |
| 5 | Reserve the water. |
| 6 | Cut stems off figs with scissors and chop figs medium coarse by hand or in a processor. |
| 7 | Add lemon juice and sugar to the fig water. |
| 8 | Set water to a second boil, then reduce heat and let simmer for 5-10 minutes. |
| 9 | Tie up seeds into a cheesecloth bundle and drop in fig water. |
| 10 | Drop the chopped figs into the fig water. |
| 11 | Bring fig jam to another boil, then let simmer for 15-20 minutes. |
| 12 | Jam should be slightly thickened. |
| 13 | Remove from heat. |
| 14 | Take out the cheesecloth bag. |
| 15 | Stir in the rum and cardamom well. |
| 16 | Ladle into 1 pint jars (?pint works, too), leaving ? headspace. |
| 17 | Seal jars according to manufacturer"s instructions. |
| 18 | Process jars for 15 minutes in a boiling water bath. |
| 19 | Yield: about 4 pints. |
