Put the prickly pear and ¼ cup sugar in a pot over medium heat.
Boil until fruit softens and bubbles form.
Strain out the seeds from the prickly pear and put the juice back in the pot with the chopped figs. Add the lemon juice, ginger and lemon rind. The rind has extra natural pectin that will help thicken the jam.
Add the extra tablespoon of sugar and allow the jam to boil until it thickens, about 10 minutes. Transfer the jam to a blender and pulse quickly 3 times to smooth it out.
Allow to cool and thicken and transfer to a jar.