First place a small plate in the fridge to chill. Then prepare the figs by chopping off the stems and slicing into quarters.
Place a large pan on a medium heat. Add the figs, sugar and water to the pan and bring to the boil. Turn the heat down and simmer for 20 minutes. Stir regularly.
Squeeze in the lemon juice and mix well. Simmer for a further 5 minutes.
Test to see if the jam is ready by spooning a small amount onto the chilled plate from the fridge. As the jam cools on the plate, push it slightly with your finger. If ready the jam should wrinkle, indicating that it will become jelly-like as it cools. If not, simmer for a further 2 minutes and test again, - repeat until ready.
If using immediately, transfer to a bowl, cool and then chill in the fridge before serving.
To tranfer and store jam in jars
Sterilise your jars and lids by washing thoroughly, then place on a baking tray and put into the oven at 150 degrees C for 5-10minutes.
Remove the jars from the oven. Whilst the jars and jam are still hot transfer the jam into the jars using a clean metal funnel (see links above for the equipment that I use). Use marigold gloves to handle the hot jars and hot jam.
Make sure the edges of the jar are clean before tightly screwing on the lids - again use marigold gloves as the jars will still be hot. Allow to cool.
As the jam cools a tight vacuum seal will form. This can be tested by pressing in the centre of the lid once fully cool. If properly sealed the lid should not depress when pressed.
If the lid does depress the jars will need to be further processed by placing in a water bath: Place the jars into a high sided pan and fill the pan with hot water up to half way up on the jars (water bath). Process the jars by putting the pan over a medium heat and boiling the water for 5 minutes.
Once a vacuum seal has been formed (pressing lid test) the jars can be stored in the cupboard for up to 6 months. Once opened, keep in the fridge and consume within 6 weeks
If ever in doubt about the seal, always store in the fridge and consume within 6 weeks.