In a large, heavy-bottomed saucepan, combine the figs, sugar, vanilla bean and lemon juice.

Bring to a simmer over medium-low heat, stirring constantly.

Cover and simmer over low heat for 45 minutes, stirring frequently, making sure to scrape the bottom and sides of the pan.

While figs are cooking - sterilize canning jars in a water bath canning pot with a rack by bringing them up to a simmer in the water.

In a small pot, sterilize lids and rings by bringing those up to a simmer as well. (you can add everything to one pot, but you'll need to go fishing for the lids and rings)

When jam has cooked down and thickened, remove from heat and ladle into warm sterilized jars, leaving 1/4" space.

Wipe the rims with a damp paper towel to make sure they are clean.

Top jars with lids and screw on bands to fingertip tight. (Do not over tighten)

Carefully lower into water bath canner and process in boiling water for 10 minutes.

Set jars on the counter and wait for the lovely "ping" to let you know they have sealed.