Chop the figs, then add to a preserving pan. Quarter, core and peel the apples, then cut into small dice. Finely chop the whole oranges or roughly chop, then blitz in a food processor until finely chopped. Add to the preserving pan with the measurement water and cinnamon. Cover and cook gently for 30 minutes, stirring from time to time, until the fruit is very soft.
Add the sugar and heat gently, stirring occasionally, until the sugar has dissolved. Bring to the boil, then boil rapidly for 15–20 minutes until very thick. This jam has more of a chutney-like consistency, so stir more frequently the thicker it becomes so that it doesn't catch on the base of the preserving pan.
Ladle into warm, dry jars, filling to the very top. Cover with screw-top lids, or with waxed discs and cellophane tops secured with elastic bands. Label and leave to cool.