In a large, deep, heavy-bottomed pot, combine the figs and water. Bring to a boil over high heat. Reduce the heat and simmer, covered, stirring occasionally, for about 10 minutes or until softened. Use a potato masher to break up the skins.

Stir in lemon juice. Add sugar in a steady stream, stirring constantly. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Reduce heat to medium-low and boil gently, uncovered, stirring often, for 10 to 12 minutes or until thickened. Test for setting point.

Remove from the heat and skim off any foam.

Ladle into sterilized jars to within 1/4 inch (0.5 cm) of the rim and wipe the rims clean. Apply prepared lids and rings. Tighten rings just until fingertip-tight.

Process jars in a boiling water canner for 10 minutes. Transfer the jars to a towel-lined surface and let rest at room temperature until set.

Check the seals. Refrigerate any unsealed jars for up to 3 weeks.

Makes about four 8-ounce (250 mL) jars.