1As I noted, I trim the end off the figs and rinse them off before I freeze them. Pare any blemishes. You do not need to peel the figs.
2Cut in at least 4 pieces. You can cut smaller pieces if you do not want large pieces of fig in your jam. I prefer some larger pieces. I normally cut them in 8 pieces.
3Put figs, 1/2 cup sugar, pectin, water and lemon juice in a pan. On medium high, bring to a boil slightly mashing the fruit. You want to stir often the mixture does not burn.
4When the mixture comes to a boil, remove from heat and add in the remaining 1 1/2 cups of sugar. Return to heat, bring to a boil stirring constantly to prevent burning. Boil for about 1-2 minutes or until the sugar has melted.
5Fill 6 jelly jars (1/2 pints), seal and give a hot water bath for 15 minutes.
6You can certainly use regular pectin, but you will need to increase your sugar to 5 cups. I prefer to save my money and calories and use the low sugar pectin.
7Depending on how sweet the fruit is, I start with 1 cup of sugar and may have to add more-- this is true of any of the sweeteners.
I made it with honey instead of sugar- it took 1 cup.
I also made it with stevia. That took 1/2 cup.
8Pectin note: sometimes I need to add more pectin. After it has boiled, dip a spoon in the mixture. Let it cool for a moment, then try to draw a line down the back of the spoon. If you can, you are good. If the jam slips off the spoon, add a bit more pectin and boil for a few more moments and check again. Sometimes I have to add more pectin. I guess it depends on the water content of your fruit.