Combine all the ingredients except the honey in a saucepan. Simmer for approximately 20 minutes or until the liquid is reduced by half. Remove the cinnamon stick, transfer the mixture to a food processor or blender, and puree until smooth.

Return the mixture to the pan and stir in the honey. Cook over medium heat, stirring very frequently, until the mixture has the consistency of jam. To test it place a plate in the freezer with a dab of jam. Once the jam has cooled it should wrinkle slightly when pushed with a finger. Remove the jam from the heat and transfer to a clean jar. Store in the refrigerator.

To fill the macarons spread a small bit of jam on the flat side of one cookie. Top with a second cookie, flat side in.

 Italian Style Macaron Recipe