Quick fig jam with pectin

I make plenty for cakes, biscuits, yoghurt, crispbread, gifts and cheese.
INGREDIENTS
2 KG FIGS
1 KG GRANULATED OR BROWN SUGAR
2 SACHETS FRUTTAPEC 2:1
2 ORGANIC LEMONS
Fruttapec keeps colour bright and saves time. Without it, boil about 30 minutes and judge thickness. I mixed lovely white garden figs with beautiful but less flavourful black figs from my neighbour.

I peel and roughly chop figs.

I add 2 Fruttapec sachets in a heavy pan; with this type, each kg fruit needs half a kg sugar and 1 sachet.

I stir thoroughly.

I add sugar.

I remove preferably untreated lemon peel, finely chop and add to figs.

I boil, stirring, and add squeezed lemons.

Meanwhile, I sterilise submerged jars by boiling 15 minutes.

I remove with tongs and dry inverted on a towel.

Jam should boil vigorously at least 3 minutes; I continued to 6, stirring.

I turn off and fill with hot jam.

I fill all jars.

I close with new lids.

I invert 5 minutes.

I turn upright. After about ten minutes the slightly domed lid clicks into a vacuum seal. I cool, label with preparation date and store in a cool dark cellar.