Start by washing your fresh figs under cold water, ensuring they are clean and free from dirt. Trim off the stems, and then quarter the figs.

In a heavy-bottomed pot, combine the quartered figs, granulated sugar, and freshly squeezed lemon juice. Stir gently and allow to sit for 30 minutes.

After 30 minutes, place the pot over medium-high heat and bring to a boil, stirring frequently. Then reduce heat to medium-low and let simmer for about 45 minutes.

Check the consistency by scooping a small amount onto a chilled spoon; it should coat the back and hold its shape.

If a smoother texture is preferred, blend the jam with an immersion blender until desired consistency is achieved.

Transfer the hot fig jam into sterilized jars, allow to cool before sealing tightly. Store in the refrigerator for up to two weeks.