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Chop each fig into 4-6 pieces. Wash enough jars (to hold 24-ounces of jam) in hot soapy water and rinse well. Set aside.
Combine figs, sugar, water, balsamic vinegar and lemon juice in a medium-large saucepan over medium heat.
Bring to a boil then reduce to a steady, rolling simmer. Cook for 10 minutes, stirring occasionally.
Pulse/blend the jam with an immersion (or regular) blender until large pieces are gone but the jam still has a bit of texture. (Use the pulse setting if using a regular blender.)
Cook for another 5-10 minutes until the jam is thickened to the desired state. (It will get a bit thicker as it cools).
Taste the jam. If you would like it a bit tangier, add an extra tablespoon or two of balsamic vinegar.
Transfer to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.
If you end up cooking the jam too long and it's too thick, it's super easy to remedy. Just add water, a few tablespoons at a time, stirring well after each addition, until it's the desired consistency.