For one large jar of jam.
Place the figs and water in a thick bottomed pan. Cook on a low heat for 5 minutes. Add the sugar and continue to cook for 40-45 minutes stirring regularly. As the mixture thickens mash the figs into a pulp. When the mixture starts to leave the sides of the pan add the lemon juice and cinnamon. Stir well and remove from the heat. Cover the pan with a clean tea towel or muslin cloth and let the mixture cool. Once cool place into a jar. The jam will keep fresh in the fridge for one week