Pour boiling water over figs to cover; let stand 10 minutes. Drain well. Remove stems, and chop figs.
Combine figs, water, and sugar in a flat-bottomed kettle; cook over low heat, stirring occasionally, until sugar dissolves. Bring to a rolling boil, stirring constantly, until mixture registers 220° on a candy thermometer or until mixture sheets from a cold metal spoon. Stir in lemon juice, and cook 1 additional minute. Remove from heat, and skim off foam with a metal spoon.
Quickly ladle jam into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process jam in boiling water bath 10 minutes.