In a large non-reactive pot, combine figs, lemon juice, sugar, and 1/2 cup Prosecco. Cover and refrigerate for 12-24 hours.
Day 2:
Let pot return to room temperature. Heat to a boil, stirring to make sure everything has dissolved properly. Add calcium water and pectin and bring back to a boil for 2 minutes. Stir in the 1/4 cup Prosecco. Ladle into sterilized jars and process for 20 minutes, or pour into freezer jars and let cool.