1. Rinse the figs. Prick with a needle or the tip of a small knife.
2. Transfer to a jam pan, and sprinkle with sugar. Add water.
3. Scrape the fragrant black seeds from the split vanilla pod into the pan. Add the seeds and vanilla pod to the pan.
4. Cook over low heat for 60 to 80 minutes, stirring often, and skimming at the end.
5. Divide into previously boiled and dried jars.
6. Close the jars, and turn them upside down while they cool. Store the jars in a dry place.
Yields 2 kg