Combine all the ingredients in a heavy based pan and stir over low heat until the sugar is totally dissolved and the juice is starting to release from the fruit.
Continue cooking over moderate heat until the figs and apple begin to disintegrate.
Stir frequently and bring to the boil, skimming the foam that will rise to the surface until no more appears.

Taking care not to scald yourself, prolong the cooking until the jam reaches the desired temperature (approx. 105C if you have sugar thermometer) or if you place a spoonful of jam on a cold plate it will set and hold its shape.

Pour the jam into heated, pre-sterilised jars of your choice, place the screw cap on and leave to cool on a rack.