Begin by washing the fresh figs thoroughly under cold water. Remove the stems and cut the figs into quarters. This helps them break down more easily during cooking.

In a large saucepan, combine the quartered figs, granulated sugar, lemon juice, lemon zest, and water. Stir gently to ensure the figs are coated with sugar, which will help draw out their natural juices.

Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent sticking. As the figs cook, they will release their juices and begin to break down.

Once boiling, reduce the heat to low and let it simmer for about 30-40 minutes. Stir frequently. The mixture should thicken and reduce significantly. To check for doneness, use a candy thermometer; the jam should reach 220°F (104°C).

If desired, stir in the vanilla extract and ground cinnamon during the last 5 minutes of cooking for added flavor.

Once the jam has reached the desired consistency, remove it from heat. Carefully ladle the hot jam into sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars with a clean cloth to ensure a good seal.

Seal the jars with lids and let them cool to room temperature. Once cooled, store the jars in the refrigerator for up to 3 weeks or process in a water bath for longer shelf life.