NCHFP
About 10 half-pint jars

2 quarts chopped fresh figs (about 5 pounds)
¾ cup water
6 cups sugar
¼ cup lemon juice

To Prepare Chopped Figs
Pour boiling water over figs; let stand 10 minutes. Drain, stem and chop figs.

To Make Jam
Sterilize canning jars. Measure and add ¾ cup water and sugar to figs. Slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour hot jam into hot jars, leaving ¼-inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner for 5 minutes (0-1000 feet elevation).