Combine the figs and sugar in a large nonreactive pot and leave to macerate for at least 30 minutes. Longer is better, as the sugar breaks down the fruit; I left mine macerating in the fridge overnight.
Bring the mixture to a simmer over medium heat, stirring to avoid burning. Mash the fruit with a wooden spoon occasionally.
Cook an hour or until thickened and the flesh of the fruit is translucent. Add the fennel pollen and stir to combine thoroughly.
If you're canning, ladel the jam into sterilized jars, adding 1 Tbsp of bottled lemon juice per pint, and process by normal water bath method. Otherwise, refrigerate and use within a month.