Wash the figs gently and dry them completely. Remove excess stems and cut large figs in half if needed.

Place the figs and sugar in layers inside a large saucepan.

Cover and refrigerate for 6–8 hours or overnight until the fruit releases its natural juices.

Place the saucepan over medium heat and add 1 cup of water.

Allow the mixture to simmer gently and skim off any foam that forms on the surface.

Cook for 35-45 minutes until the syrup thickens.

Add fresh lemon juice during the last 2-3 minutes of cooking.

Remove from heat and let the jam cool completely.

Transfer to sterilized jars and seal tightly.