Dissolve the baking soda in about 2 quarts of hot tap water, and immerse the figs in the treated water in a large bowl. Gently stir to wash the figs, then drain off the water and rinse the figs thoroughly with fresh cool water.
Slice figs in half, if you prefer a whole fruit preserve, skip this step
In a large stock or canning pot, combine figs, sugar, lemon juice, lemon zest, ginger and 1 cup hot tap water
bring to a boil stirring frequently, if using whole fruit gently stir in order not to break the fruit
reduce heat and continue cooking until the mixture is thick and gooey. Watch closely in the last few minutes to keep the bottom from burning. About 30 minutes
fill sterilized jars with hot preserves leaving ¼ inch head space and cover with clean tops and rims
cook in a hot water bath for 15 minutes.
Follow the links for detailed canning instructions.
Notes
Open jars can be kept up to 3-4 weeks in the refrigerator. Spread a generous helping of fig preserves over crusty French bread and savor the flavor!