Prep the Figs: Wash your figs gently. Snip off any hard stems. Depending on their size and your preference, you can quarter larger figs or just halve smaller ones. Don't worry too much about uniformity; they'll break down as they cook!

Combine Ingredients: Toss your prepped figs, granulated sugar, freshly squeezed lemon juice, and water into a medium saucepan.

Start Cooking: Place the saucepan over medium heat. Stir occasionally to help the sugar dissolve and prevent sticking. As it heats up, the figs will start to soften and release their juices.

Simmer and Thicken: Once the mixture comes to a gentle boil, reduce the heat to low and let it simmer. Stir more frequently now, especially as it thickens, to avoid scorching the bottom. Use the back of your spoon to gently mash some of the figs against the side of the pan if you want a smoother jam, or leave them chunkier for more texture. This simmering process could take anywhere from 20 to 40 minutes, depending on how juicy your figs are and how thick you like your jam. You're looking for it to thicken enough that it coats the back of a spoon.

Add Vanilla: Once the jam has reached your desired consistency, remove it from the heat and stir in the vanilla extract. Give it a good stir to combine that lovely flavor.

Cool and Store: Carefully spoon the hot jam into clean jars. Be cautious, it's very hot! Let the jam cool completely at room temperature. As it cools, it will continue to thicken.