For the fig chili chocolate jam, wash the figs, dry them, remove the stalk and cut them into small pieces.
Coarsely chop the chocolate. Remove the seeds from the chili pepper and dice very finely.
Mix figs well in a saucepan with the chili and the jelling sugar and let steep for 3 hours. Heat fig mixture, add lemon juice. Slowly bring figs to a boil and simmer until bubbling, about 7 minutes. Stir in the chocolate.
Immediately pour the fig-chili chocolate jam into prepared jars and seal tightly.