Fresh Fig Preserves with Rum

Prepare the Figs: Gently rinse the figs under cool water. (5 minutes) Trim off the stems and quarter the figs, or halve them if they are particularly small.

Infuse with Rum: In a large, heavy-bottomed pot (stainless steel or enamel-coated), combine the quartered figs and the initial 1/2 cup of rum. (2 minutes) Place the pot over medium-high heat and bring the mixture to a gentle, simmering boil. Maintain this light boil, stirring occasionally, for 20 minutes, allowing the figs to soften and release their natural sweetness.

Add Sugar and Boil: Stir in the gelling sugar, ensuring it is fully incorporated. (2 minutes) Increase the heat to high and bring the mixture to a full, rolling boil that cannot be stirred down. Once boiling vigorously, cook for exactly 6 minutes, stirring constantly to prevent scorching. The mixture will thicken rapidly.

Sterilize Jars: While the preserves are cooking, prepare your jars. Inspect three pint-sized jars for any cracks or rust, discarding any defective ones. (5 minutes) Immerse the jars and rings in simmering water to sterilize them. Wash new, unused lids in warm, soapy water.

Jarring and Sealing: Remove the fig preserves from the heat. If desired, stir in the additional 2 tablespoons of rum for an extra layer of flavor. Carefully ladle the hot preserves into the sterilized jars, leaving approximately 1/4 inch of headspace at the top. (10 minutes) Run a clean knife or thin spatula around the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Center the lids on the jars and screw the rings on tightly.

Invert and Cool: Place the filled jars upside down on a clean cloth or towel. (2 minutes) Allow them to cool completely, undisturbed, for 3 to 4 hours. This helps to create a proper seal.

Store: Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex or pop, it is properly sealed. Store the fig preserves in a cool, dry, and dark place. Properly sealed jars can be stored for up to a year.