Wash and peel the figs, then cut them into tiny pieces. Chop the walnuts and put them to toast until they lightly release their aroma.
Boil a sugar syrup from the water and sugar on the stove, add the cinnamon and lemon zest.
After 2-3 min., pour in the chopped figs. Once the figs release their liquid, turn the stove up and stir until the liquid evaporates a bit.
Next, lower the stove and stir to the desired consistency. Stir with the citric acid and take off the stove.
Remove the cinnamon stick and stir with the walnuts. Distribute into warmed, dry jars, close them and turn with their caps down.