Gather the figs and wash them. Peel them, Continue by putting the figs in a pot, and cover it with sugar.
Add the lemon juice and let the mixture simmer on the stovetop at low heat for about one hour.
At this point, you can check the consistency of your jam (see notes). If it is not yet ready, you can continue letting it simmer for 15 minutes more.
Place it in a large bowl and let it cool down (see notes).
Notes
If you use this jam to make the Fig Tartlets, let the jam cool down, it needs to be at room temperature or otherwise, if hot, will make your pastry crust soggy.
To preserve the jam, follow the instruction in my Peach Jam post.