Instructions: Wash and stem the fresh figs. Chop them into small pieces. In a large saucepan, combine the chopped figs, granulated sugar, lemon juice, and water. Stir the mixture well and let it sit for 30 minutes to allow the sugar to dissolve and the figs to release their juices. Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently. Reduce the heat to low and simmer the jam, uncovered, for about 45-50 minutes or until it thickens to your desired consistency. Stir occasionally. While the jam is cooking, sterilize your jam jars and lids by boiling them in a large pot of water for 10 minutes. Remove and let them air dry. Once the jam reaches the desired consistency, remove it from heat and let it cool slightly. Carefully ladle the hot jam into the sterilized jars, leaving about 1/4-inch of space at the top. Seal the jars with the lids tightly. Allow the jam to cool completely before storing it in a cool, dark place. It will continue to thicken as it cools. Enjoy your homemade fig jam on toast, crackers, or as a delicious topping for desserts.
