Wash the figs thoroughly under cold running water to remove any dirt or residue. Pat them dry with a clean towel.

Remove the stems from the figs and cut them into quarters. This helps to release their juices more easily during cooking.

In a large pot, combine the quartered figs, granulated sugar, lemon juice, and water. Stir the mixture gently to combine.

Place the pot over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent sticking and ensure even cooking.

Once boiling, reduce the heat to low and let it simmer for about 30-40 minutes. Stir frequently to help break down the figs and prevent burning.

To check if the jam is ready, use a food thermometer; it should reach a temperature of 220°F (104°C). Alternatively, you can perform the 'plate test': drop a spoonful of jam on a cold plate and run your finger through it. If it holds its shape, it's ready.

Once the jam has thickened to your desired consistency, remove it from heat. If using vanilla extract, stir it in now for added flavor.

Using a ladle and canning funnel, carefully pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.

Seal the jars with lids while the jam is still hot. Allow them to cool at room temperature before storing them in the refrigerator or pantry.