Chop each fig into 4-6 pieces. Wash enough jars (to hold 24-ounces of jam) in hot soapy water and rinse well. Set aside.
Bring to a boil then reduce to a steady, rolling simmer. Cook for 10 minutes, stirring occasionally.
Pulse/blend the jam with an immersion (or regular) blender until large pieces are gone but the jam still has a bit of texture. (Use the pulse setting if using a regular blender.)
Taste the jam. If you would like it a bit tangier, add an extra tablespoon or two of balsamic vinegar.
If you end up cooking the jam too long and it's too thick, it's super easy to remedy. Just add water, a few tablespoons at a time, stirring well after each addition, until it's the desired consistency.
See Café Tips above in post for further instructions and more detailed tips.