Fig & Lemon Jam

Step 1: Remove larage seeds from lemon. In a food processor place the lemon quarters and mince and transfer to a saucepan. Add water, figs and cannon and bring to a boil; reduce heat and cover and simmer for 45 minutes, stirring occasionally. Remove from heat and let stand, covered for 2 hours.

Step 2: Add sugar to fig mixture and cook over low heat, stirring until sugar dissolves. Increase heat and bring to a boil, stirring constantly. Reduce heat and simmer for 40 minutes (to test for doneness, remove pan from heat. Fill chilled spoon with jam and then slowly pour jam back into pan; last 2 drops should merge and sheet off spoon. Or 1 tablespoon of jam ladled onto chilled plate and frozen 2 minutes should wrinkle when pushed with a finger).

Step 3: Remove cinnamon stick. Spoon hot jam into hot sterilized jars to 1/4 inch from top. Immediately wipe rim using clean towel tipped into hot water. Place lid on jar; seal tightly. Repeat with remaining jars. Cool to room temperature. Refrigerate for up to 3 months.