With dried rather than fresh figs, this sweet jam can be made in any season. If available, use dried Turkish figs instead of Mission figs for a jam that is nearly identical in color to the bourbon added to the recipe. Darker Mission figs will make the jam not only darker but also sweeter, so reduce the amount of sugar you add if Mission figs are your only option.
Yield: Approximately 1½ cups
6 ounces dried figs (preferably Turkish)
3 tablespoons fresh lemon juice
1 cup water
1 cup granulated sugar
¼ teaspoon ground cardamom
¼ cup straight bourbon
Combine all ingredients except the bourbon in a saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer about 10–12 minutes or until the mixture thickens and turns rosy-gold in color, roughly the same color as the straight bourbon. Remove from the heat, cool slightly and blend until smooth using either a stick blender or food processor. Spoon into glass jars and refrigerate. The jam will keep for several weeks.