Keep a plate in the freezer (will use it later to test setting of jam). Clean and sterilize your jam jars and lids.
Quarter figs and place into large jam cooking pot.
Pour sugar over figs, as well as the lemon juice.
Mix the fruits with the sugar and lemon juice.
Keep on medium heat and bring to a rolling boil.
Then reduce heat to a simmer, stir occasionally.
Let the jam simmer until it's set. To test setting, either check with your thermometer, setting temperature 105 Celcius/220 Fahrenheit, and/or drop some jam on the ice cold plate and turn the plate a bit to see if the jam runs (watch my video). If it's not moving, your jam is set.
Fill your clean jars with the jam up to the rim so that there is no air when you close the lid.
Drop some rum or other alcohol onto the lid to kill any germs left.
Wipe your jars clean, close with the lid tight and quickly turn the jam jars upside down to create a vacuum.
Leave the jam jars upside down for about 24 hours. Then turn them.
Keep your labels ready, mark with jam name and date. Stick on the jam jars so that you know what's in it.
Store your fig jam in a cool and dry place. Once opened, store in the fridge only.
1. Read up all detailed jam making tips in the post.