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1
Place the figs in a large pot or a Dutch oven and add the water.
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2
Cover and bring to a boil over medium-high heat, then decrease the heat to medium-low to maintain a gentle simmer.
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3
Cook until the figs are completely soft and tender, about 15 minutes.
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4
In a food processor fitted with the metal blade or in a blender, puree the figs and their cooking liquid (if using a blender, dont fill the jar more than halfway, as the hot liquid might burst through the top when the blender is turned on).
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5
Or, pass the figs through a food mill.
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6
Return the puree to the pot.
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7
Stir in the sugar and lemon juice.
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8
Cook over medium heat until thickened, stirring constantly to prevent the mixture from burning on the bottom, until the jam is thick appears slightly jelled.
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9
(Because figs are low in pectin, the wrinkle test, page 256, wont work with this jam.)
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10
Ladle the jam into clean jars.
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11
Cover tightly, let cool, and refrigerate.
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12
The jam will keep for at least 6 months in the refrigerator.
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13
Before ladling into jars, stir in 1/2 cup (80 g) coarsely chopped Soft-Candied Citrus Peel (page 253) made with lemons.
