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Whole fig jam

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Wash the figs and place in a saucepan with a cup of water.
Bring to the boil and simmer for 5 minutes. Take off the heat and stir the sugar in.
Slice the ginger thickly and add to the pan with the lemon juice. Return to the heat.
Once the sugar has dissolved, bring the figs to the boil and boil rapidly for 10-15 minutes to reduce and thicken.
Once the jam has become syrupy, remove from the heat.
Stand the hot sterilised jars (see main story) on a piece of newspaper on the kitchen bench to absorb any splashes.
Divide the figs evenly between the jars using a slotted spoon to transfer them.
Top up with syrup and screw on the tops tightly.