Step 1: Wash the figs thoroughly, remove the stems, and chop them into small pieces or quarters depending on your preferred texture.
Step 2: In a large, heavy-bottomed saucepan, combine the chopped figs and the granulated sugar. Let the mixture sit for 30 minutes to allow the juices to release.
Step 3: Add the lemon juice, lemon zest, and water (if using) to the pan. Place over medium heat and bring to a gentle boil, stirring frequently.
Step 4: Reduce the heat to low and simmer the mixture for 35-45 minutes. Stir often to ensure the jam does not stick or burn on the bottom of the pot.
Step 5: As the jam thickens, use a potato masher to crush some of the fruit if a smoother consistency is desired. The jam will darken and become glossy.
Step 6: Perform the cold plate test: place a small amount of jam on a chilled saucer. If it wrinkles when pushed after 30 seconds, it is done. Remove from heat and stir in vanilla extract if using.
Step 7: Ladle the hot jam into sterilized glass jars, leaving 1/4 inch of headspace. Wipe the rims and seal tightly. Let cool to room temperature before refrigerating.