Start boiling the water in your canning pot, if using, and sterilize the jars.  Heat the lids & rings in hot but not boiling water in a separate pot.

2 3/4 lbs figs, washed, de-stemmed, chopped into ~1/2” pieces
3/4 C lemon juice (bottled, supposedly, but fresh would do if taken 
   from a multitude of lemons to balance acidity)
1/2 C water (or more - see how it thickens)
1/2 C fresh ginger, chopped fine
2 tsp powdered ginger
2 tsp cardamom
1/2 tsp white pepper, or more, to taste
1 package low-sugar pectin (3 T if using bulk)

1/2 C splenda

Bring all the ingredients except Splenda to boil over medium high heat, stirring constantly.  Simmer until the desired thickness and tenderness is reached, adding water if necessary.  Bring the jam to a rolling boil, and boil for 1 minute.  Remove the pot from the heat temporarily and add the Splenda.  Taste for sweetness/spice balance, adjusting to your taste.  Return the pot to the heat, but lower it soas not to be scalded by boiling fruit paste in the next step.  Ladle the jam into hot, sterilized jars one at a time (one out, one in), leaving 1/4" headroom. Wipe the rim of the jar and seal it with a lid and ring (finger tight), and place it back in the canning rack.  Once all the jars are filled, lower the canning rack back into the hot water, making sure all the jars are covered by at least 1” of water, and boil for 10 minutes, starting the time once the pot has returned to a boil.  Pull out the jars and let them cool on a towel for at least 12 hours before moving. 

Makes approx. 12 4oz jelly jars