Put the figs, honey, stevia, and lemon juice into a medium-size saucepan.
Bring everything to a boil and then lower the heat, stirring frequently, and cook until the mixture becomes thick (approximately 45 minutes to 1 hour).
Add the walnuts to the mixture and cook for an additional 10 to 15 minutes.
Put the hot jam into sterilized 1/2 pint jars, put on the cap, screw band firmly tight.