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.