Step 1

Macerate the figs. Use a small knife to split the vanilla bean in half lengthwise and scrape out its seeds. Add both the seeds and pod to a heavy-bottomed non reactive saucepan or Dutch oven, along with the figs, sugar, citrus zest, and citrus juice. Gently toss everything together with a silicone spatula or wooden spoon. Let the mixture macerate for 30 minutes to dissolve the sugar.

Step 2

Reduce into a jam. Set the pot over medium-high heat and bring to a boil. Reduce the heat to medium and cook at a lively simmer for 15 to 20 minutes, until the jam is thick and glossy and has turned a couple of shades darker. Stir often to prevent burning and watch out for spatters—boiling jam is hot! Continue to simmer the mixture until it reaches 220°F on a candy thermometer and you can drag a path through the bottom of the pot with your spatula. (If you don’t have a candy thermometer, see note.)

Step 3

Cool. Remove the pot from the heat and discard the vanilla bean. Let the jam cool until it is just warm. Transfer it to clean jars or a clean container. (If you’re using a plastic container, make sure the jam is completely cool before transferring it.)

Step 4

Use or store. Store the jam in the refrigerator for 3 weeks, or in the freezer for up to one year. If freezing, leave 1 1/2 inches of headspace to allow for expansion. To use frozen jam, remove the container from the freezer and place it in the refrigerator to thaw. Use within 3 weeks.