1kg/2lb ripe figs
1 vanilla bean, cut in half lengthwise
The zest and juice of 1 lemon
1kg/2lb caster sugar
Trim the figs and place in a bowl with the lemon zest, juice and vanilla seeds. Spoon over the sugar, and mix. Steep for 2 hours, then cook in a saucepan on a low heat until the sugar dissolves. Next, turn the heat up and boil rapidly until the jam reaches setting point. Remove the pan from the stove, and cool for 30 minutes before spooning into warm, sterilised jars. Pack each jar with a vanilla pod.