Chop the figs into small pieces and place them in a large pot.

Add the sugar and lemon juice to the pot with figs. Stir well and let it sit for about 10 minutes.

Place the pot over medium heat and bring to a boil, stirring frequently.

Once boiling, add the pectin and continue to boil for another 10 minutes, stirring constantly.

Remove the pot from heat and ladle the hot fig mixture into prepared canning jars, leaving about 1/4 inch headspace.

Wipe the rims of the jars with a clean cloth and seal with lids and rings.

Process the jars in a boiling water bath for 10 minutes to ensure they are sealed.

Remove the jars from the water bath and let them cool completely on a clean towel.

Store in a cool, dark place. Once opened, refrigerate and use within a few weeks.