Start boiling the water in your canning pot, if using, and sterilize jars, lids, rings.

2 qts figs, washed, de-stemmed, chopped into ~1/2” pieces
2 limes, juiced, and zested if desired
1 C water (or more - see how it thickens)
1/2 C chopped candied ginger, preferably w/o extra sugar
1 tsp powdered ginger
1 tsp cardamom
1/4 tsp white pepper, or more, to taste

1 package low-sugar pectin

Bring all to boil over low heat, stirring occasionally.  Simmer until desired thickness and tenderness is reached, adding water if necessary.  Bring to boil, add pectin and boil for 1 minute, or follow package directions.  Pour into hot, sterilized jars, leaving 1/4-1/2inch headroom.  Seal with lids and rings (finger tight), and place in canner.  Make sure all jars are covered by at least 1” of water, and boil for 10 minutes.  Pull out jars and let cool on a towel.