Quarter the figs and cut into small cubes. Rub the peel of the organic lemon and squeeze out the juice. Lightly toast the almond sticks in a pan without fat.
Mix the lemon juice, lemon peel, figs, acacia honey and sugar well in a large saucepan, bring to the boil while stirring and simmer over a medium heat while stirring for about 25 minutes. Finally, stir in the almond sticks and, if you like, 1-2 shots of amaretto.
Pour the jam into jars that have been rinsed with hot water and seal.