Trim stems off the figs and cut into 1/2 inch pieces; cut grapes in half.
Remove outer skin of lemon (making sure not to get any of the bitter white pith) and cut into wide strips, and juice lemon.
Place all ingredients in a heavy saucepan and bring to a boil until sugar dissolves, stirring occasionally. Cover and simmer over low heat for about 45 minutes (or until thick enough to coat the back of a spoon), stirring occasionally. If Jam is too thick, add a little water to smooth out.
Remove from heat and allow to cool. Discard cinnamon stick, lemon zest and thyme leaves. Spoon jam into jar and refrigerate.
