1. Cut your figs into quarters and set them aside.
2. Place a medium saucepan on the stove over medium-high heat.
3. Add the figs, sugar, lemon juice, orange peels, and water to the pan. Stir to mix everything together.
4. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low. Cook for 45-55 minutes, stirring occasionally. Mash any large fig pieces. The jam should be thick and soft, not runny.
5. Pour the jam into glass jars, leaving about ¼ inch of space at the top.
6. Cover the jars tightly and let them cool to room temperature. Then, place them in the fridge. Your fig jam will last for up to several months!
Meet the chef
Meet the chef
