2 pounds fresh figs, stemmed and chopped
1 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup water
1/2 teaspoon ground cinnamon, optional
1/4 teaspoon salt
Combine figs, sugar, lemon juice, lemon zest, water, cinnamon, and salt in a saucepan
Cook over medium heat, stirring until the sugar dissolves
Bring to a gentle boil
Reduce heat to low and simmer, stirring often, until the mixture thickens
Mash the figs with a spoon or potato masher for a smoother texture
Cook until the jam reaches the desired consistency
Remove from heat and let cool slightly
Transfer to clean jars
Refrigerate after cooling