1. Wash the figs really well and chop off the woody stalks. Peel half of them, especially if the skin feels thick, and chop them all into small chunks.
2. Place in a heavy casserole pan with the cinnamon stick, star anise (if using), ginger powder and lemon zest and juice.
3. Place on a low heat and leave the figs to go all soft and pulpy, which should take around 20 minutes, or longer if they were quite hard.
4. Once they are soft add the sugar and stir until it is all dissolved.
5. Increase the heat and allow to boil until it reaches 'setting point', around 5 - 10 more minutes. You can easily test this by popping a plate in the fridge beforehand. Spread a little jam onto the plate and allow to cool. Push some with your finger and the jam should wrinkle a little. Make sure you turn off the heat whilst you test it.
6. In the meantime sterilise your jars. Wash them in warm soapy water and pop in a cold oven set to 150°C/300°F/gas 2 for 10 minutes to dry out. When you need them carefully remove with oven gloves and fill the hot jars with the piping hot jam. Be really careful as the jam is crazy hot!
7. Seal immediately and leave to cool. This jam will last about 6 months and tastes amazing spread on crusty bread or even with a salty blue cheese.