Gently wash 2 pounds of fresh figs under cool water, ensuring they are clean. Remove the stems and cut each fig into quarters, placing them in a large pot.

In the pot with the quartered figs, add 1 cup of sugar, ¼ cup of freshly squeezed lemon juice, and 1 tablespoon of lemon zest. Stir the mixture gently and let it sit for about 1 hour.

Place the pot over medium heat and stir occasionally until the mixture reaches a gentle boil, which usually takes around 5-10 minutes.

Once it reaches a boil, let it cook for about 20 minutes, stirring occasionally, until the mixture thickens.

Reduce heat to low, stir in 1 teaspoon of vanilla extract, and let it simmer for another 5 minutes.

Carefully ladle the hot jam into pre-sterilized jars, leaving a little headspace, and seal tightly.