Prepare a boiling water bath and necessary jars.

Heap the chopped figs in a large, non-reactive pan. Whisk together the sugar and pectin and add to the figs. Stir well to combine. Let the figs sit until the sugar begins to pull the juice from the fruit.

When the mixture starts to look quite juicy, place the pot over high heat and bring to an low boil.

Cook for approximately 20 minutes, stirring regularly, until the figs have started to break down and the liquid begins to thicken.

Add the lemon juice return the figs to an active boil for 5 minutes. When you’re satisfied with the set, remove the pot from the heat.

Funnel the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.