Remove the stems of the figs, wash & drain them. Cut into quarters or chop them up if you want jam in a paste like consistency (I prefer a junky jam so I quartered each of them)

Ideally after de-stemming the figs you can weigh them again & use sugar which is half the weight of the figs - this is for a mild to moderately sweet jam. If you wish to make a very sweet jam you can use figs and sugar in the ratio of 1:1

Place the figs, sugar and cinnamon quill in a wide bowl & mix the ingredients well. Cover and keep refrigerated overnight.

The next day, heat a heavy bottomed pan on a slow fire and add the fig & sugar mixture. Add the lime juice and let it cook for approx 35-40mins - the sugar will thicken while the figs get stewed. Ensure that the mixture does not stick to the bottom of the pan. Stir every now & then. Crush the figs gently using a fork.

Towards the end of the cooking time you can do a 'gel' test by placing a little jam on a metal spoon that has been dipped in ice cold water. Allow the mixture to cool and check the consistency desired. When a good gel stage is reached, the surface of the fruit mixture will wrinkle slightly when pushed with a finger

Turn off the flame and spoon the mixture into sterilized jars when the mixture is still hot (once the mixture cools it will get sticky and it will be hard to handle). Leave the jar lids open until the mixture has cooled. Close the lids and store in a cool place.

Enjoy the jam with some warm bread & butter!