Wash the figs and remove their stems. Put the fruits in a pot with the pointed ends facing up and cover them with the sugar.
Leave the figs overnight as is to release their juice.
The next day, put them on a heated stove, add the cloves and boil on low heat until thickened.
5 min. before taking them off the stove, add the lemon's juice and wait for them to come to a boil again.
Distribute the boiled jam into jars. Store them in the fridge.