Help with preserving figs in vanilla syrup

We've just moved to a new house with a fig tree bursting with fruit. So I had a go at preserving figs in vanilla syrup, my first time preserving anything. The recipe I used called for citric acid in the ingredients list, but in the actual recipe the acid was not mentioned. I neglected to put it into my syrup and so am now concerned about the end result. What does the acid do for it? Will the fruit last? Secondly, I can see a lot of air bubbles in the jars, which I missed before sealing, so I guess this will cause the fruit to spoil? Would I be able to salvage the fruit (picked and canned yesterday) if I freeze it in it's syrup? Or do I drain the syrup then freeze it? Or do I throw it all out and start again?

rachellongley in Home Cooking