Prepare freshly harvested figs by going through and discarding any suspicious looking ones.

Line a jelly roll pan with dry paper towels. Carefully rinse all of your figs and line them up on the clean towels to dry.

Use a sharp knife to remove the tough stems and slice the figs into halves or quarters.

Combine all of your ingredients in a medium size pot over medium high heat and bring it to a boil. Turn the heat down to low and simmer for 20 minutes or until the figs are juicy and mashable. Stir frequently to avoid burning the sugars. If you have a larger batch of figs, you will need to cook it longer.

Add some water, a few tablespoons at a time, if needed to keep the consistency jammy-not runny.

Jam is done when it sticks to the back of a metal spoon and slowly dribbles off instead of running loosely back into the pot.