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Prepare the figs: Wash them thoroughly, remove the stems, and cut into quarters.
Combine ingredients: In a large, heavy-bottomed saucepan, mix the figs, sugar, lemon juice, and water.
Simmer gently: Place over medium heat. Stir often as the figs begin to break down and release their juices.
Mash or blend: For a chunky texture, mash the figs with a potato masher. For a smoother jam, blend the mixture using an immersion blender.
Cook until thickened: This typically takes 30–45 minutes. Stir often to avoid burning.
Test for doneness: Use a candy thermometer (target is 220°F) or do a cold plate test. Drop a bit of jam on a chilled plate. If it wrinkles when you push it with your finger, it’s ready.
Jar and seal: Pour the hot jam into sterilized jars, leaving about ½ inch of space. Seal and let cool.