800g sugar
1 lemon
Cut the figs in to pieces. Parts of the skin will remain whole in the jam so if you don't mind big bits in the jam then cut in to quarters otherwise chop smaller - I chop smaller.
Grate the zest off the lemon and juice it. Add the zest and juice to a pan with the figs and bring to the boil.
Add the sugar and return to the boil.
Boil for about 15 mins and then start testing for a set.
Once a set is reached put in to clean and sterilised jam jars with a wax disk on top.
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