Use a food processor and add the figs skins on. Pulse until you get a nice even pulp.

Transfer the fig pulp from the food processor to your pot on the hob. Add in the cinnamon and cloves and switch the fire on to medium high.

Mix gently and watch over it. Once it starts splashing you are close to completion. If you have a thermometer, it should show 105 C. If not use a cold plate and place a tiny spoonful on, it will congeal immediately and you will be able to tell if it is the right consistency.

Pull off the hob and fish out the cinnamon stick (and cloves if you can find them) and transfer to sterilised jars.

For the sterilised jars

Wash your jars in warm soapy water, rinse and let them dry. Avoid drying with a fluffy towel as it might leave residue. Preheat your oven at 160 oC max (gas mark 3, 325 oF) and place the dry jars for 10 minutes.