Tip your prepared figs into a large saucepan, add the sugar, thyme and lemon juice and stir everything together to combine. Leave to sit at room temperature for at least an hour to soften the fruit. When you return the fruit will be suspended in a beauitful dusky pink syrup.

Place the pan on medium heat and bring to the boil as you stir. Once you can feel all the sugar has dissolved into a syrup, increase the heat to high. Place a saucer in the freezer (no, I've not gone crazy, this is a legit instruction)

Keep stirring as the jam boils – there may be foam on the surface so just scrape that off into a handy bowl with a spoon.

Once the jam starts feel thicker and the bubbles are volcanic – bigger and slower – the jam is nearly ready. Take your freezer saucer and top it with a spoonful of jam. Let it sit for a minute then gently push your finger against it to see if it wrinkles, and run your finger through it – if the two sides flow together it needs a bit longer. If they stay separate, it is ready.

Take the jam off the heat and leave it for a couple of minutes so it can settle.

Sterilise your clean jam jars for 10 minutes in a big pan of boiling water. Once ready, let them airdry on a towel.

Fill the jars with jam, screw on the lid tightly then either store or eat some