Combine and let sit: Stir together 1 pounds fresh figs, chopped, 0.8 cups brown sugar, 2.5 tablespoons water, and 1 lemon, juiced. Let sit for 15 minutes

. Use the full 3 tbsp water if figs are less ripe.

Bring to a boil: Place over medium heat and cook until the mixture reaches a boil.

Simmer until thickened: Reduce heat slightly and simmer for 15-20 more minutes, until liquid is thick and drips off the back of a spoon in heavy drops.

Blend to desired consistency: Carefully blend with an immersion blender to your desired smoothness. Use caution — the jam is hot.

Cool and store: Place in an airtight jar, allow to cool, then refrigerate for up to 3 weeks. Not properly canned for long-term storage.