In a medium sauce pan over medium-high heat, add all of the ingredients. Stir to combine and bring to a simmer. Lower heat to low and continue to cook at a simmer for around 20 to 25 minutes stirring occasionally.The sugar should be dissolved and the figs should break down into thick consistency.

Using a potato masher, break down the figs to a smoother consistency.

Remove from heat and allow to cool.

Place the jam into airtight containers (i.e. mason jars) and store in the refrigerator for up to 2 months.