Before you start cooking, place 2–3 small plates in the freezer. You’ll use them later to test the jam consistency.

Cut off the stems of the figs and slice them. Set aside.

In a large saucepan, combine the sugar and water. Cook over medium-low heat, stirring occasionally, until the sugar dissolves and forms a light syrup (about 10 minutes).

Add the sliced figs into the syrup. Stir gently once, then cover the pot and let it cook for 5 minutes. After that, uncover and use a spoon to push any sugar stuck to the sides of the pan back into the jam so it can dissolve.

Skim off any foam that forms on the surface, and continue to cook uncovered. Simmer gently for about 30 minutes, stirring occasionally.

Stir in the lemon juice and cook for another 10 minutes, until the jam starts to thicken.

Test the consistency: drop a little syrup onto one of the cold plates from the freezer. Wait 15 seconds and tilt the plate. If it runs very slowly, the jam is ready. If it’s still runny, cook for 5 more minutes and test again with another cold plate.

Remove the jam from the heat and let it cool in the pot with the lid off. It will thicken even more as it cools.

Once completely cool, transfer the jam into clean jars if you plan to keep it in the fridge for up to 2–3 months. For longer storage, pour the hot jam straight into sterilized jars, seal them tightly, and turn them upside down. Let them cool fully at room temperature, then store in a cool, dry place or in the fridge.