The night before, prepare the figs by cutting off the necks/stems. Then cut the figs in half and chop each half into nine pieces, by making 2 cuts in each direction. (If you like a finer textured jam then chop into smaller pieces.)

Place lemon rind halves, chopped figs, sugar, and 5 tbsp lemon juice in a large bowl (covered) to macerate overnight at room temperature.

Pour the fig mixture into a preserving pan (or similar) and dissolve the remaining sugar over a low heat.

Increase the heat to high and bring the pan to a rolling boil.

Then reduce the heat to low-medium and simmer for about 30 to 50 minutes (whilst stirring) until the jam looks thick and syrupy. During this time, use a potato masher to break up the fruit and release more juices. The timing will depend on how juicy the figs are and the intensity of the simmer.

To test if the jam is near the setting point, do the drip test. Pour a spoonful of jam back into the pot; the final drop of jam should hang suspended from the spoon.

Then follow up with the chilled plate test. Pour a few drops of jam onto a cold plate and chill for 30 seconds.

Then push a finger through the jam. If it gently wrinkles and the jam doesn't run back on itself, it's ready.

If the jam hasn't reached setting point, simmer it a little longer and repeat the test until it's ready.

Discard the lemon skins, then pot up the hot jam into hot sterilised jars and place the lids on immediately.

Allow to cool at room temperature before opening (see storage information above).

Makes approximately 1L of jam equating to four and a half 220m jars.