1. In a large bowl, combine all the ingredients and let sit until the sugar dissolves and the figs start to weep, 30 minutes.
2. Transfer the fig mixture to a medium saucepan and bring to a simmer over medium heat. Cook, stirring often, until the liquid evaporates and the mixture has thickened, 20 minutes.
3. Divide the jam between 2 mason jars, pressing the mixture down until there is only about ½ inch of space left at the top of each jar. Wipe the rim then affix the lid on each jar.
4. Bring a stockpot filled with enough water for the jars to be completely submerged to a boil. Arrange the jars on a wire rack and lower into the pot. Boil the jars for about 15 minutes.
5. Carefully remove the jars and let them cool to room temperature on a folded towel, making sure not to disturb the lids. Check the seal after 24 hours; it should not flex when pressed in the center. The jam will keep for up to 1 year.