and pinch of salt into the pot with the figs.
After an hour, put the pot on medium high heat and bring to a boil,
the middle of the lids will "pop" meaning the jars are sealed (the center of the jar will also become concave). If they do not "pop", the jam will definitely spoil if not refrigerated.
The health department would not approve of this method,
so I'm not suggesting you do this,
I'm just passing on what I do in my kitchen, as my family has been using this
old European method for as long as we can remember.