1. Wash figs and remove stems. Cut figs into quarters and add to medium-sized saucepan. Zest lemon over figs and add the lemon juice, being sure to remove any seeds. Cover and cook over medium heat for about 10 minutes, stirring occasionally.

2. Turn heat down to medium-low and add sugar, mixing well. Cook for an additional 10 minutes.

3. Remove pan from heat and allow mixture to cool. Once cooled, add to a blender and pulse to chop figs.

4. Pour jam into glass jars and keep refrigerated for up to 3 weeks. You can also use the water bath method to keep this jam longer.