Wash the figs, remove the stalks and cut into small pieces. Peel and finely grate the ginger.
Bring to the boil with the remaining ingredients and boil for about 4-6 minutes until bubbling.
Make a jelly test. If it succeeds, pour the jam into sterile jars, drip a little alcohol over it if necessary, and light it. Immediately screw up and let cool.
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