Wash the peeled caprifigs and boil them until they sunk into the water. Filter the boiled figs and when they cool down, squueze them without popping them and let the bitter water out. Wash the squeezed figs and squeeze them one more time. Put 2 glasses of water, 4 glasses of castor sugar and clove in a large pan, heat them in high mode while mixing until they all melt down. When the syrup boils, turn the heat down to low mode and keep heating until it's thick. Add lemon juice to the thick syrup and mix them. Add figs to the mix and stir them lightly. Boil them for another 10-15 minutes in low mode and take them off the oven. Split the jam into the jars and close the covers tightly. Enjoy!