Wash the figs thoroughly under cold running water to remove any dirt or debris.

Remove the stems from the figs and cut them into quarters to help them break down during cooking.

In a large pot, combine the quartered figs, sugar, lemon juice, and water. Stir gently to combine all the ingredients.

Place the pot over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent sticking.

Once boiling, reduce the heat to low and let it simmer for about 30-40 minutes. Stir frequently to ensure even cooking and to break down the figs.

Use a wooden spoon to mash the figs slightly as they cook, which will help create a smoother texture.

After 30-40 minutes, check the consistency of the preserves. It should be thick enough to coat the back of a spoon. If using a candy thermometer, aim for a temperature of around 220°F (104°C).

Prepare your canning jars by sterilizing them in boiling water for 10 minutes. This will help prevent any bacteria from spoiling the preserves.

Using a ladle, carefully pour the hot fig preserves into the sterilized jars, leaving about 1/4 inch of headspace at the top.

Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until they are fingertip-tight.

Process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly. Make sure the water covers the jars by at least an inch.

After processing, remove the jars from the water bath using a jar lifter and let them cool completely on a clean kitchen towel.

Once cooled, check the seals by pressing down in the center of the lid. If it pops back, the jar did not seal properly and should be refrigerated and used within a few weeks.

Store sealed jars in a cool, dark place for up to a year. Enjoy your fig preserves on toast, in desserts, or as a delicious addition to cheese platters!