Remove the zest from the lemon ( or finely grate the yellow part of the lemon) and place in a heavy bottomed saucepan. Remove the skin from the lemon making sure to remove as much of the white
pith as possible. On a plate chop the lemon finely an place in the saucepan with the juice.
Chop the figs coarsely and add to the pan. Add all the other ingredients and heat slowly until all the sugar has dissolved. Raise the temperature and simmer 20 to 30 minutes, stirring constantly until the
mixture thickens or reaches 200�F on a candy thermometer.
Remove the cinnamon sticks and ladle into hot, pre - sterilized jars and seal.
Makes about 4 cups.
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