Cut each unpeeled fig into eight wedges. Combine figs, juices and vanilla bean in large saucepan; bring to the boil. Reduce heat; simmer, covered, for 20 minutes or until figs are soft.
Add sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 30 minutes or until jam gels when tested. Discard vanilla bean.
Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.
You can use any variety of fresh fig for this recipe. Omit the vanilla bean for a plain fig jam.