Step 1

Pull the stems off the figs, then puree them in a food processor until mostly smooth (a few chunks are okay to give it some texture).

Step 2

Transfer the fig paste to a medium-sized heavy-bottomed (but not cast iron) pot. Stir in the sugar, water, and lemon juice. Bring to a boil over medium-high heat, then reduce heat to medium.

Step 3

Boil, stirring nearly constantly, until it becomes jam-like in consistency. At this point it’ll look kind of shiny and will fall off a spoon in bigger clumps or sheets, as opposed to small drips. If you are unsure, turn off the heat and place a bit of the jam on a cold plate (stuck in the freezer before you begin), let it sit for a minute or so, then check the consistency to see if it is jam-like. If needed, return to the heat for a few more minutes.

Step 4

Once it is finished cooking, remove from the heat and stir in the vanilla extract.

Step 5

Carefully transfer the jam to a clean jar. Screw the lid on a bit, but don’t tighten it. Let it cool for an hour or so, then transfer to the fridge (still with a semi-loose lid). After it has cooled completely you can tighten the lid – it just gets stuck if you tighten it while hot. Store in the refrigerator.