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Preparation:
Preparing the figs: First, wash the figs thoroughly to remove any remaining dirt. They don't need to be peeled, as the skin will break down during cooking. After washing, drain completely and trim the ends. Then quarter the figs and place them in a large bowl.
Maceration with sugar and lemon: Add the sugar to the figs in the bowl. The amount of sugar should be about one-third the weight of the figs. Squeeze the juice of one lemon over the mixture and stir well, ensuring all the figs are coated with the sugar and lemon. Cover the container with plastic wrap and let it marinate for at least 6 hours, or preferably overnight, to allow the flavors to fully develop.
Making the jam: After the hours of maceration, place the figs and the resulting liquid in a large saucepan. Add a cinnamon stick to flavor the jam and heat the mixture over medium heat. Stir occasionally for about 30 minutes, or until the mixture reduces and thickens.
Checking the cooking process: To check if the jam is cooked, run a spoon through the mixture and observe how it behaves. The jam is ready when it doesn't form when spooned in, indicating that it has reached the desired consistency.
Packaging and storage: Once the jam is ready, you can leave it as is if you like fig pieces, or crush it if you prefer a more uniform consistency. You can enjoy it almost year-round. Simply sterilize a few jars, fill them with hot jam (to create an airtight seal when capping), and turn them upside down to create a vacuum as they cool.
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