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Prepare the figs: Start by washing, removing the stems, and chopping the fresh figs. You can leave the skins on.
Mash or puree: Depending on your texture preference, mash with a potato masher or puree in a food processor.
Combine ingredients: In a large saucepan, mix the figs, sugar, lemon juice, and optional water.
Simmer: Bring the mixture to a boil over medium-high heat, then lower the heat and let it simmer for 40–45 minutes, stirring occasionally.
Test the jelly: Use the spoon test or check the temperature (220°F) to see if it has set.
Strain (optional): For smooth jelly, strain the mixture through a jelly bag or fine mesh.
Can it: Pour the jelly into sterilized jars, wipe the rims, seal, and process in a boiling water bath for 10 minutes.
Cool and store: Allow the jars to cool fully before placing them in a cool, dark spot for storage.