If canning, prepare a water bath canner, jars and lids before beginning.

Pit the damsons, either by using a cherry pitter, or by cutting them in half with a paring knife and removing the pit by hand.

Coarsely chop the damson plums and place them in a jam pot with the water and sugar.

Turn on the heat to medium high bring the damsons to a hard boil, stirring frequently.

Cook the damsons until they reach gel stage. You can test for set on a plate that's been chilled in the freezer, or you can use an instant read thermometer.   Damson jam is "set" at 220 degrees F at sea level.  If you're above sea level, that drops a bit at higher elevations. For every 500 feet above sea level the finish temperature will drop by 1 degree F. I’m at 1000 feet, so my jams finish at 218 F.

Once the jam is set, ladle it into prepared jars leaving 1/4 inch headspace. De-bubble jars, adjust headspace and wipe rims.  Cap with 2 part canning lids to finger tight.

If canning, process jars in a water bath canner for 10 minutes. If above 6,000 feet in elevation, increase canning time to 15 minutes.

After the process time is complete, remove the damson jam from the canner and allow them to cool on a towel on the counter.  When cool, check seals. Store any unsealed jars in the refrigerator for immediate use. 

Properly canned and sealed jars of pickled figs will maintain peak quality on the pantry shelf for 18 months, and be safe to eat for much longer. Refrigerate after opening.