Place all the ingredients into a medium, heavy-bottom saucepan and heat stirring to combine.

Bring to a boil stirring frequently over medium-high heat.

Reduce heat to low and continue to simmer with the lid off. Make sure you stir often so that it doesn’t stick to the bottom of the pan.

Simmer for 40 – 50 minutes or until the desired thicken is reached.

Remove the pan from the heat and blend using an immersion blender to chop up the fig meat and skins.

Spoon the jam into hot, sterilized jars. I like to use 4 oz canning jars. Fill within ½ inch of the top of the jar.

Wipe the rim of each jar with a clean cloth or wet paper towel.

Place the sealer lid on each jar and screw the top on finger tight.

Process in a boiling water bath for 10 minutes or as per your altitude requirements and immersed to 1″ underwater.

Let jars cool on a towel-lined countertop. Let them cool to room temperature before storing. Make sure all jars have sealed, you will hear them popping while they cool. If any don’t seal then store in the refrigerate and eat within a month’s time.