Start by washing the figs thoroughly under running water. Remove the stems and quarter the figs.

In the saucepan, combine the quartered figs, sugar, lemon juice, lemon zest, water, and a pinch of salt.

Place the saucepan over medium heat. Stir the mixture gently until the sugar dissolves and the figs release their juices.

Once the mixture starts to boil, reduce the heat to low and let it simmer uncovered for about 45 minutes to 1 hour. Stir occasionally to prevent sticking. The jam will thicken as it cooks.

If you’re using a candy thermometer, the jam should reach around 220°F (105°C) for the ideal consistency. Alternatively, you can place a small amount of jam on a cold plate; if it wrinkles when pushed with a finger, it’s ready.

For a hint of extra flavor, stir in the vanilla extract in the last few minutes of cooking.

Once the jam has thickened, remove the saucepan from heat and let it cool slightly. Use a ladle to transfer the hot jam into sterilized jars. Seal the jars with lids and allow them to cool completely before storing in the refrigerator.