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Wash the figs thoroughly and poke 3-4 holes in each to allow the flavors to infuse.
In a pot, combine the water and sugar. Tip: empty a tea bag and fill with ground cardamom then tie with string. Then add it to the pot. Bring to a boil, stirring until the sugar dissolves.
Add the figs to the boiling syrup. Reduce the heat to a simmer and cook for 1 hour.
After 30 minutes, stir in the walnuts.
Regularly skim off any foam that forms on the surface during cooking.
With 10 minutes remaining, stir in the lime juice and rosewater.
The jam will be ready when you put a teaspoon onto a saucer and turn it upside down - if it sticks like jam then it's ready!
Allow the jam to cool before transferring it to sterilized jars. Seal tightly and store in a cool place.