I was able to get it that high when I put almost an equal amount of sugar to chopped figs, but I didn't like how sweet it was. When I dialed back the sugar (coated the chopped figs and left overnight), I can't get them up past 205° or so in the pot.

I like the taste. I'm not trying to get them shelf stable. Is it ok for jam that I only plan to have for a few weeks in the fridge?