Pick out wholesome green figs. Wash them. Poke holes in them with a needle in several places and place in a large pot filled with cold water. Boil them 3 separate times, 5 min. each, to get rid of the bitter taste of the green figs.
Start counting the time as soon as the water reaches boiling point. Each time, throw out the heated water and pour in cold water. After bringing to a boil the final time, place the figs in a colander and pour cold water over them. Take them out and cool.
From the sugar and water, boil a syrup for about 10 min. Add the figs to it and boil on high heat about 20 min. Do not stir with a spoon, just remove the foam with a slotted spoon.
Shake the pot periodically while the fruits are boiling. Remove from the heat and leave for 24 hours at room temperature, uncovered.
Once the full day has passed, bring to a boil again until the syrup gains the desired consistency. At the end, add the citric acid, dissolved in 3-4 tsp water. Remove from the heat and pour into dry, hot jars. Turn them upside down to vacuum seal.
Source: M. Miteva's culinary blog.
Notes: The result was 4 small jars of jam. The jam has a specific taste and aroma, so don't add any flavor enhancers.