To prepare chopped figs: Cover figs with boiling water. Let stand 10 minutes. Drain, skin, stem and chop figs (I prefer it without the skin on, but the extra schlep is worth it).
Combine figs, sugar and 1/4 cup of water in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick (it took me 45min. I think the trick is to really let it boil until the desired thickness). Stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour hot into hot, boiled jars, leaving a little head space. Adjust caps. Process 15 minutes on a boiling water bath. I got 4 jars of jam.
I added less sugar than the recipe called for because I wanted the jam to taste natural, rather than sweet. I noticed that the figs were a bit spotty when I started. I understand that when the small spots form, as in bananas, the natural sugar in the fruit is changing and rising to the skin as the fruit ripens. As the figs cooked the sugar dissolved into the jam causing most of the spot to vanish.