Wash the figs thoroughly and pat them dry very well. No moisture at all. In the mean time keep a clean dry jar ready to store the cooked fig jam. Keep a small plate in freezer to check the consistency of jam

Quarter or finely chop the washed and dried figs. Measure the cut fruit. If your figs are on sweeter side, for 15 figs you can use 1/2 cup sugar. That is what I did. If the figs are not very sweet you can add 3/4 cup sugar.

Transfer the chopped figs to a heavy bottomed pan and start heating. Add just 1/4 cup water. The figs will start to turn mushy and get cooked.

Once the water starts to bubble, cook for 4-5 minutes.

Add sugar and mix well. All the time use a potato masher and keep mashing the jam very well.

After 5-6 minutes,the sugar will start to boil and release water and foam up well. At this stage add lemon juice and mix well. Stir and continue to cook in low flame.

The sugar will start to thicken and the jam will begin to set and the color will turn dark. At this stage the the plate from freezer and add a drop of jam on it. If it remains undisturbed and set when you shake the plate,your jam is in correct stage,if you find it runny cook for 2-3 more minutes and check again.

Cool the jam thoroughly.

Store fig jam in a very clean dry jar and use as required.