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Wash the figs under cool water, remove stems, and cut into quarters.
In a large pot, combine figs, sugar, lemon juice, and lemon zest. Let sit for about an hour to release juices.
Heat over medium heat until it reaches a gentle boil, stirring occasionally. After 20 minutes, reduce heat to low.
Stir in vanilla extract once mixture thickens (should coat the back of a spoon). Simmer for an additional 5 minutes.
Ladle hot jam into sterilized jars and seal tightly. Allow to cool at room temperature before refrigerating.
Serve immediately or store for later use.