Combine the figs puree and sugar in a large saucepan and place over a medium heat. Stir until the sugar dissolves and bring to a simmer. Reduce heat to low and simmer, stirring occasionally for 3 hours, or until the paste is very thick.
Grease the base and sides of 6 ramekins and divide the paste evenly among the ramekins. Smooth the surface and loosely cover with baking paper and leave to set overnight.
Remove from the ramekins and wrap in plastic wrap and refrigerate.
If you don't have access to jam setting sugar use 2 cups caster sugar and 4 1/4 tbs powdered pectin instead of the jam setting sugar.