Before starting on the jam, place your canning pot on the stove, fill it with water and begin boiling the water as this can take a while to heat up. Also, make sure you have 6 pint jars as well as their lids and jar rings clean, hot, and ready to be filled once the jam is done.

Bring 7 cups of water to a boil.

Cut the stems off of the figs and then put them in a colander and rinse under cold water. Once they are rinsed pour the figs into a large heat-proof bowl and pour the boiling water over the top of them. Let them sit in the hot water for 10 minutes and then drain them.

While the figs are sitting, peel and slice up a 1/2 cup of fresh ginger.

Next, add the drained figs and sliced ginger to a large saucepan. Add 7 cups of sugar, 1 cup of water, and 1/4 tsp of salt, stir to combine. Cook over medium. Use your immersion blender to carefully blend all of the figs and ginger until no chunks remain and the jam is smooth. Once the jam has been blended increase the heat to medium-high and bring to a boil, stirring constantly so it doesn't burn. Cook until the jam's temperature gets to 220 degrees.

Remove from heat and stir in 1/2 cup of lemon juice.

Ladle the hot jam into the clean, hot pint jars. Make sure to leave 1/4" headspace at the top of each jar. Once all the jars are full, use a clean, damp cloth to wipe down each jar rim and then put the lid on and tighten the jar ring only fingertip tight.

Place all of the jam jars on the elevated jar rack evenly spaced apart and then lower them gently down into the boiling water. Replace the canning pot lid and process the jam for 15 minutes. The water must cover the jars by at least 1".

After the 15 minutes is up, turn off the stove and remove the canning pot lid. Let the jars sit in the water for an additional 5 minutes. Then lift the jar rack and use your jar lifter to remove them from the canning pot and set them on either a dishtowel or cooling rack to cool. Do not retighten the jar rings, or press on the lids. Let the jars sit for a full 12 hrs before checking to see if they have sealed.

The next day, if they are sealed, label them and store them in the pantry!