Fig Conserve

Take 6 lb. nice firm ripe figs, 4 lb. sugar, 3 cupfuls boiling water, and 1 teaspoonful ground ginger. Boil the sugar and water briskly for half an hour, wipe figs well, and pop in with the syrup and boil well for two hours, giving a stir now and again; lastly add the ginger and boil for another 1 ½ hours, when figs should be well cooked through. Take off the stove and bottle while hot, then allow to cool before topping the jars. This delicate conserve should keep for years.