Two Cups Flour

5 Place a small plate in the freezer to chill, for testing jam doneness later.
0 In a large saucepan, toss the fig pieces with the sugar to coat using a rubber spatula or wooden spoon. Let the figs rest for about 20 minutes until they become juicy.
1 Add the lemon juice, zest, water, sherry, vanilla and ginger. Stir to evenly distribute all the ingredients. Bring the fig mixture to a boil on medium heat and stir until the sugar is completely dissolved.
2 Lower the temperature to a simmer over low heat. Occasionally stir the figs until the fruit is soft and can be easily mashed with a wooden spoon. The mixture should thicken and the liquid should appear like a syrup, about 20-28 minutes of simmer time.
6 Frozen plate test: Take the frozen plate out of the freezer, then spoon a little jam onto it once thickened, if it runs back together cook for 3 more minutes and test again, but if it stays separated it’s ready.
7 Thermometer test: Insert a candy thermometer into the jam and remove from heat at 218–220ºF (103–104ºC), though trusting the plate test and your senses helps avoid overcooking and preserves fresh flavor.
3 Turn off the heat and carefully spoon the hot fig jam into clean glass heat proof canning jars leaving about 1/4-inch space from the rim. Tightly close with a lid and invert the jars to cool to room temperature. 
4 Allow the jars to cool completely before storing them in the refrigerator. Jam will stay fresh in the fridge for up to 3 months.