Fig Jam

Wash the figs thoroughly and cut them into pieces.

Place the figs in a large pot along with the granulated sugar, lemon juice and zest, and the cinnamon stick.

Let everything rest for about an hour to allow the figs to release their juice.

Put the pot on low heat and cook, stirring occasionally, for about 45 minutes until the jam thickens.

Remove the cinnamon stick.

Lightly blend the jam with a hand blender to achieve a smoother consistency, if desired.

Pour the hot jam into sterilised jars, seal well and turn upside down to create a vacuum.

Let cool completely before storing.