Chop the figs into small pieces and place them in a large pot.

Add the sugar and lemon juice to the pot with the figs. Stir well to combine.

Bring the mixture to a boil over medium heat, stirring frequently. Once boiling, add the pectin and continue to boil for 1 minute.

Remove the pot from heat and ladle the hot preserves into sterilized canning jars, leaving about 1/4 inch of headspace.

Wipe the rims of the jars with a clean cloth, place the lids on, and screw on the bands until fingertip tight. Process in a boiling water bath for 10 minutes.

Remove the jars from the water bath and let them cool completely on a clean towel. Once cooled, check the seals and store in a cool, dark place.