Weigh the fruit, wipe it, and cut each fig in halves. Put enough water into a preserving pan to cover the bottom to the depth of an inch and a half. Put in the fruit, and beat very slowly until the fruit begins to soften, then boil rapidly, stirring well until it is quite tender; add 12 oz. of sugar for each pound of fruit, the strained juice of a lemon and a small piece of ginger for every three pounds of the mixture. Boil for an hour, remove the scum as it rises, pour into jars, and tie down.