I have not combined sugar and chopped figs and kept them overnight, however if you wish you can keep sugar and chopped figs overnight and start the cooking process as mentioned in my recipe the next day. Before pouring the marmalade into the glass jar, please ensure it is nicely cleaned and sterilized. Do not pour hot marmalade, allow it to cool and then pour into the sterile jars. For making the fig marmalade, please use undamaged fruit,else it will spoil the result. Also while making any kind of marmalade or jam, please ensure all the equipment you use are clean and dry. Always leave the marmalade to settle off the heat for 10 -15 mins once setting point is reached to prevent the fruit rising to the surface when poured into the jars. To check on the setting point of the marmalade, place some hot marmalade onto a plate and place it in to the fridge for 15 mins. After that push the edges of the marmalade with your index finger, it is set when it all wrinkly and thick, it does not go back when pushed with your index finger. Do not overcook. On cooling the marmalade with get thicker so check and adjust accordingly your cooking time.