Blanch figs in water for 2 minutes. Remove figs and set aside. Measure 1 quart of the blanching water discard the rest.
Bring the 1 quart blanching liquid, sugar, ginger, vanilla, cardamom, allspice, and lemon to a gentle boil add figs and boil for 5 minutes.
Add 1 teaspoon lemon juice per pint jar to each of the jars or 1/4 teaspoon citric acid per pint to the jars. This is to increase the acidity and help prevent discoloration and spoilage.
Fill sterilized jars with hot figs, gently tapping the bottom of the jar on the countertop to help pack the figs down gently.
Add the hot syrup leaving 1/4 to 1/2-inch headspace. Wipe any spilled syrup off the top, Seat the lid and tighten the ring around them.
Keep the jars covered with at least 2 inches of hot water. Keep the water boiling. Boil them for 45 minutes at sea level.
Remove jars and let them cool without touching in a draft-free place 12 hours. Remove the rings and wipe jars clean. Check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, to be consumed.