1. Gently wash and dry the figs. Trim the stems and coarsely chop into small pieces.

2. In a large bowl, mix the chopped figs with sugar and bottled lemon juice. Let sit for 30 to 45 minutes until syrupy.

3. Transfer the mixture to a wide skillet and cook over medium-high heat. Stir frequently for 10 to 12 minutes until thick and glossy.

4. Test the jam by dragging a spatula through it. If it leaves a clean trail, it’s ready.

5. Sterilize your jars and keep them warm. Fill each jar with hot jam, leaving ½ inch of headspace.

6. Wipe rims, apply lids, and tighten rings to fingertip-tight.

7. Process jars in a boiling water bath for 10 minutes (15 minutes if above 6,000 ft elevation).

8. Let jars rest in the water for 5 minutes, then transfer to a towel-lined counter to cool.

9. After 12 hours, check seals. Store sealed jars in a cool, dark place for up to 18 months. Refrigerate any unsealed jars and use within 2 weeks.