Peel the figs and cut them into small strips. Wash the kumquats hot, dry them, then cut them in half and remove the seeds. Then cut into narrow slices. Grate the lemon peel and squeeze out the juice.
Combine all ingredients except the rum and bring to a boil while stirring. Cook for about 45 minutes, stirring in between. The jam is ready when the jelly test is successful. Fold in the rum before filling into jars.
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