Fig Jam ....?

As I get more and more Figs each day (green variety, not black) I am stuck for a good use to put them to.
Suggestions, preferably ones that don't involve inserting said fruit in orifices.

Poached figs in red wine are delicious and they keep very well. Make a syrup with red wine, sugar, lemon zest, cinnamon, cloves (as for mulled wine), allow to boil until it reduces to syrup. Then, poach the figs into the syrup for a few minutes, particularly if they are very ripe. And they are ready! Delicious with mascarpone, ricotta, cheese in genera, even with roast pork or beef. Keeps in the fridge for quite a long time, or pour into sterylised jars and seal.

Simple dolce figs, pecorino cheese and fresh almonds... They are also superb added to any other fruit, if lucky enough to have them we have them with apple, strawberry, melon - almost anything..

Split the ripe fig, drizzle (dont ya just love that word?) with honey and bake.

stand on bottoms and split down a bit to make quarters. Drop a small piece of blue cheese into the gap then wrap round in prosciuto crudo, pin and bake.

can't talk mouth watering.....

... or leave out the prosciuto - great!

My next door neighbour in Italy makes all types of jam with whatever is in season.  She is in her holiday apartment too, but that does not stop her from jam making.  She has a type of boiler that she sets up in her garden.  I don't know what happens between the crates of produce from the market I see stacked by her back door and the lovely samples she hands to me over the hedge, all nicely bottled and labelled, but I do enjoy her fig jam.  I have even brought some of her jam home with me and it is in my cupboard here in England and is a great reminder of the summer.