Choose semi-ripe figs and pass through a grinder after removing the stems. Peel them if you like.
Put the paste in a tray and sprinkle with about 2/3 cup (150 ml) water.
Put the jam to bake, while stirring regularly. It needs to caramelize well and thicken - run a spoon through it and it needs to leave a furrow along the bottom of the tray.
While still warm, distribute into jars. Optionally add roasted walnuts at this point. Close the jars immediately and turn with the caps down, leave it until the jam cools.