Arriving at our summerhouse the first weekend of September our two fig trees were loaded with ripe and almost overripe fruits.
I gathered the fruit and sorted the less ripe for enjoying raw as a snack and for breakfast. The very soft and ripe ones I used for jam and filled 10 cup-sized jars.

Fresh fig jam

2 1/2 cups water
2 1/2 cups sugar
2 lemons, thinly sliced (do not peel, but cut off and discard the ends)
1 cinnamon stick
4 cups fresh figs, stemmed and quartered or coarsely chopped
2 cups cane sugar
Pectin (optional)

Cook the water and sugar over medium heat until the sugar dissolves and the mixture comes to a full, rolling boil. Add lemons and cinnamon and let it boil for 20 minutes.
Pour figs into the hot bubbling syrup. Boil over medium heat, stirring gently, for 20-30 minutes. Ad cane sugar and boil rapidly 5 minutes. Ad pectin if using.
Spoon into sterilized canning jars, wipe the rims and seal immediately with hot, sterilized lids.