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I have just made some fig jam and it is lovely, this is how I did it. Fresh figs you want the purple ones and squashy but not bruised or damaged. Wash as gently as you would a baby, remove any marks/flaws but leave the skin on. Cut in 1/4 and leave for a few mins in a warm place, that way if they have any worms inside you will see them wiggle. Place softly in jam saucepan with enough warm water to stop them sticking to the pan, squeeze some fresh lemon juice on to them. Simmer kindly add how much sugar suits you, bring to the boil, add a dash of black pepper and a smidgen of nutmeg......look beautiful and tastes even better
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