How to cook
Put the water with sugar and cinnamon to boil on the stove until they make a thick syrup. In the meantime, wash the figs and make holes in them with a needle.
Put the figs in the ready sugar syrup, lower the stove to moderate and leave the jam to boil until thickened once again because the juice from the fruits will thin it out in the beginning.
Check if the syrup is ready and be careful not to over-boil the figs.
3 min. before removing the jam from the stove, stir in the citric acid. Distribute the hot jam into jars, close them and leave turned with the caps down until fully cooled.