Dried Fig Jam

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