Fig Jam from Dried Figs

 

Ingredients:

28 ounces dried figs covered with 4 cups water

½ cup fresh lemon juice
3 cups granulated sugar
Pinch salt
1 teaspoon vanilla extract

Instructions:

Add the figs to a Dutch oven or large saucepan. Add water and bring to boil. Remove from heat, cover and let stand until figs are plumped. Using a slotted spoon, remove figs and reserve liquid.  When the figs have cooled enough to handle remove and discard their stems with kitchen scissors or a sharp knife.  Chop the figs and set aside.
Add the lemon juice, sugar and reserved liquid to the Dutch oven and bring to a boil; reduce heat and simmer for 15-20 minutes until slightly thickened. Add the chopped figs and pinch of salt, bring to a boil then reduce heat to low and simmer for 15-20 minutes, until thickened. Remove from the heat and stir in the vanilla.
Ladle hot fig mixture into jars. If you are canning them, see Savor the Best dot com for her suggestion.  I will be using the fig jam and giving it away with the instruction to refrigerate and use within 3 months. 
Yields: About 6 cups.