1 day before jam day, defrost figs in bowl in fridge.

Sanitize mason jars and lids. Wash jars and boil in water for 10 min. Put the lids in steaming hot water (not boiling) for at least 10 min. Keep jars and lids in hot water until ready to use.

Prep defrosted figs by removing fig stems and bottoms off figs, and then quarter. Peel figs if they have very thick or tough skin. You should have 5-6 cups of figs.

Combine figs, water, and sugar on the stovetop and simmer, stirring regularly until the sugar is dissolved. Start boiling water in your water bath canner at this time. Increase heat to boil fig jam until it is close to the consistency you prefer (10-20 min). Keep stirring jam to prevent burning, avoid splatters. Stir until fig jam is desired thickness. Add lemon juice.

Check for gelling by taking a metal spoon out of freezer and dipping the spoon in the jam. Let the spoon cool to room temp, check that jam is thick enough to "gel" to spoon. If the jam "gels", take off the heat. If not, continue until "gels". 

Use funnel to fill the jars ¼” from the top. Use towel to wipe jar tops clean. Place lids and rings, tighten to finger-tight. Place in water bath canner, check that they're covered by 2” boiling water. Cover with lid and process at a hard boil for 10 min.

Remove cover and let stand for 3 min. Remove jars with jar grabber, being careful not to touch. Place jars on a towel and let sit for 24 hrs. You may hear seals “pop” as the jars cool down. 

After 24 hours, check the seals by unscrewing rings and pressing on lid. If lid “pops”, replace lid and process again, or store in fridge and use within 1-2 weeks. If the lid doesn’t move, you’ve processed and canned fig jam. Enjoy the fig jam within 12-18 months for optimum flavour and consistency.