Peel the yellow skin (not the white part) off of the lemon using a vegetable peeler. Cut the peels into small strips or pieces. You'll have about 1 1/2 tablespoons of peels when finished.
Combine the lemon peels and all the other ingredients in a saucepan or non-reactive bowl, and let them all hang out together for about an hour.
Place the saucepan over a medium heat and bring to a steady, low boil. Cook for about 45 minutes, or until the jam is thick. Stir occasionally. As they get softer, mash the figs with a spoon or potato masher and blend well. Add water as necessary.
To can the jam, place the jam in sterilized jars and immerse in boiling water for 10 minutes, or just store the jam in the refrigerator for a few weeks. You can also freeze the jam, just leave some space at the top of the jar and cool before placing them in the freezer.