Wash figs. Put in pan that can hold them in one layer if possible. Pour boiling water over them. Let to stand for 10 minutes, then drain. Quarter the figs and place in a large preserving or other non-reactive pan.
Thinly slice the lemons and remove the seeds. Add the sliced lemons and the honey, sugar and sage to the figs.
Bring the ingredients to a simmer, stirring to dissolve the sugar and honey. Pour the mixture into a non-reactive bowl, cover with parchment (it should touch the mixture) and refrigerate overnight.
After the night of maceration pour the mixture back into the preserving pan and bring to a full rolling boil. Boil hard for five minutes. Remove the pineapple sage or other herb.
Pour hot jam into sterilized jars and process for 10 minutes in a boiling water bath. Here is a primer or refresher on canning jams for shelf stable preservation
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