Trim and dice 1 lb. fresh figs (brown or black figs). Add all of the ingredients to a small pot, over medium heat.
Bring to a boil, stirring to dissolve the sugar and gently mashing the fruit with a wooden spoon. Reduce the heat to maintain a simmer. Cook uncovered, stirring occasionally, until the mixture is thickened and coats the back of a spoon, 40 to 50 minutes. Add 1 teaspoon vanilla extract and stir to combine.
Remove the cinnamon stick and transfer jam to glass jar and let cool completely.

Jam can be refrigerated for up to 2 weeks.