Cut the figs with skin in 4.
Put them in a big cooking pot together with the sugar, lemon and orange juice and cinnamon.
Let it simmer for 10 minutes while stirring regularly.
Boil a glass jar for 5 minutes in some water.
Mix the figs and add the jam into the glass jar.
Close the jar and put it upside down for 5 minutes in order to close it vacuum.
Let it cool down and preserve in a dark cabbinet. After opening preserve in the frigde.