There were massive quantities of figs at Whole Foods and they were on sale. I couldn't not buy them. It would be impossible. They were exceptionally beautiful and ever since my aunt invited us to a fig party last year I've been thinking about Stonewall Kitchen's Fig and Ginger Jam. I figured I could make some approximation. Every now and then I make up canning recipes (more like combine a bunch of canning recipes to make something close to all but not quite any of them). Figs have a really low acid content though so this isn't really for canning. More like for sticking in a jar and putting in the fridge. I am making scones and am going to eat my body weight in gingery-figgy goodness.
1cup of sugar + 2 tbs sugar
dash of cinnamon
dash of nutmeg
1.5 tsp of ground ginger.
2 inches of fresh ginger, diced
3 tbs rice wine vinegar
juice and zest from two lemons
Mix all ingredients through fresh ginger in a non-reactive bowl and let them sit for a few hours at room temperature until they are all mushy and sticky. While my fruit was all meltifying I put the ginger in a bowl with 2 tbs of sugar and it let out a lot of gingery sugary juice.
Put the mixture in a large dutch oven with the remaining ingredients and stir over medium high heat for 30 minutes or until they are thick and gooey and look like jam.
Put it in a jar and stick in it in the fridge. Put it on scones with lots of butter or ricotta cheese.