Cut figs into quarters and place in a small sauce pan.

Add sugar and vanilla. Let it cook until it starts to break down.

Continue to cook until the fig mixture is thick enough that if you push to one side of the pan the mixture won't spread back into the clear area.

Take out of the sauce pan and purée in a blender.

Place back into the pan and add the lime juice.

Store jam in small covered containers. Let cool and refrigerate.