Step 1: Prepare your figs by gently washing them and trimming off the tough stems. Depending on their size, quarter larger figs or halve smaller ones. Place the prepared figs into a large, heavy-bottomed pot or Dutch oven.
Step 2: Add the granulated sugar and freshly squeezed lemon juice to the pot with the figs. Stir everything together gently to combine. Let the mixture sit at room temperature for at least 30 minutes, or up to an hour, allowing the sugar to draw out the natural juices from the figs.
Step 3: Place the pot over medium-high heat. Bring the mixture to a rolling boil, stirring frequently to prevent sticking. Once boiling, reduce the heat to medium-low and let the jam simmer gently, stirring occasionally.
Step 4: Continue to simmer for 45-60 minutes, or until the jam reaches your desired consistency. The jam will thicken as it cooks and cools. To test for doneness, place a small spoonful of jam on a chilled plate, let it cool for a minute, then push it with your finger. If it wrinkles, it’s ready. Skim off any foam that rises to the surface during cooking.
Step 5: Carefully ladle the hot fig jam into your sterilized, hot jars, leaving about 1/4 inch of headspace from the rim. Wipe the rims clean with a damp cloth, then center the lids and screw on the bands until finger-tight.
Step 6: Process the jars in a boiling water bath for 10 minutes to create a vacuum seal for shelf-stable storage. After processing, remove jars and let them cool undisturbed for 12-24 hours. Check seals; unsealed jars should be refrigerated. Alternatively, simply refrigerate cooled jam for immediate use (lasts several weeks).