Wash figs gently, pat dry, and remove the hard stems. Chop into quarters or smaller pieces.

In a large heavy pot, combine chopped figs and sugar. Stir well and let sit for 30-45 minutes to macerate (release juices).

Stir in the water, lemon juice, and salt. Place pot over medium heat and bring to a boil, stirring to dissolve sugar.

Reduce heat to low and simmer gently. Cook for 45-60 minutes, stirring occasionally to prevent sticking.

As the mixture thickens and turns glossy/amber, stir more frequently. Mash larger pieces of fruit with a spoon if desired.

Perform the 'wrinkle test': Place a teaspoon of jam on a frozen plate. If it wrinkles when pushed after 30 seconds, it is set.

Remove from heat. Stir in vanilla if using. Ladle into clean jars. Cool completely and store in the refrigerator for up to 3 weeks.