How to cook
Wash the figs and cut the stems off. Pierce them with a thick needle in 4-5 places. Put them to boil in different water 3 separate times for 4 minutes each. When changing out the water, put them briefly in cold water.
Separately, boil a syrup from 4 cups of sugar, 2 cups of water and the cinnamon stick. Add in the figs to boil for about 20 minutes. Add the remaining sugar, stir slightly until dissolved and remove it from the heat.
Let it sit until the next day. Then put it to boil once again to the desired density. Before it's done, stir in the citric acid and a minute later, remove from the fire.
Pour the fig jam into warm, dry jars. Close them after the jam cools.