Gently wash the figs and cut the stems.

Cut each fig into quarters and place them in heavy bottom pot.

Add sugar and orange or lemon juice.

Slowly cook over medium heat for 20 minutes on your stove top, stirring occasionally. Fig jam should be thick. If still runny, boil for additional 2 – 5 minutes. If you test using thermometer, it should show 220 F.

Turn the oven to 180 C / 356 F. Prepare large clean towel to wrap the jars, once filled.

Place glass jars into the oven. Leave jars covers out, aside so you can seal the jars, once filled.

Take sterilized jars out, one at a time, pour fruit jam, cover tightly and turn the jar upside down. Leave it aside.

Do the same with the rest of jam, wrap the filled jars all around with towel and leave to cool completely. I leave them overnight for the best results.

Store in dark place. If jar fails to seal properly, keep it in the fridge and use within a month.