First, wash the figs and put them in a bowl that can stand boiling water. Cover the figs with boiling water and let them stand for ten minutes. Drain and de-stem the figs. I didn't peel the figs because I picked them before the skins got really tough and yucky.
After I took the stems off, I chopped a few cups of figs at a time in my blender using the pulse-chop mode. Jams are meant to be a little chunky.
Pour the chopped figs, sugar and water into a large pot and boil, stirring constantly, until the mixture falls off of the spoon in sheets. (I didn't get a picture of this because every time I stopped stirring, the jam would spew out of the pot like hot lava. I did get burned a few times; luckily, Elizabeth was playing in the living room.)
When the jam has passed the spoon test, add lemon juice and boil for one more minute.