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Homemade Fig Jam Recipe:

4-6 pounds fresh figs, peeled or unpeeled
2 to 6 pounds granulated sugar, to taste
2 lemons, very thinly sliced, seeds removed

Wash, dry and stem your figs

Put the figs in large heavy-duty pot. Pour 2 cups of sugar over the figs. Cover, and let sit until a syrup is drawn.
Taste the fig-sugar mixture, adding more sugar, if desired.
Place the pot over medium heat. Cook, stirring constantly, until the sugar is completely dissolved, about 15 minutes.
Reduce the heat to low. Add the lemon slices. Cover and cook, stirring occasionally until the figs are transparent and the syrup is thick, 1 1/2 to 2 hours.
Attach a candy thermometer to the side of the pot, making sure the tip does not touch the bottom. Continue to simmer, stirring frequently, until the mixture reaches 200 F, about 45 minutes more
Meanwhile, prepare the jars and boiling water bath for canning. Sterilize the jars and lids.
Fill a large stock pot with water and bring to a boil.
Pour the hot preserves into the hot sterilized jars, leaving 1/4-inch headspace. Wipe the rims and place the lids and rings on the jars.
Store in a cool, dark place until ready to enjoy.