4 lbs. fresh figs, quartered and stemmed
2 cups sugar
½ cup honey
2 cups balsamic vinegar
1 vanilla bean, split
2 tsp. freshly ground black pepper
½ cup fresh lemon juice
• In a large shallow-rimmed saucepan, combine the figs with 2 cups water over medium-high heat until softened, about 8 to 10 minutes. Smash the figs with a spoon and stir until combined. Add the sugar, stirring, until dissolved. Add the honey, the balsamic vinegar, the vanilla bean and seeds and the black pepper. Cook, stirring to avoid burning, until the mixture reduces and thickens to a syrup, about 20 minutes. The jam is ready when it coats the back of a spoon and does not combine again when a finger runs through it. Remove from heat, stir in the lemon juice and allow to cool.
• Divide the jam equally between six 8-ounce canning jars, leaving about ¼-inch of head space at the top of each jar. Seal with lids and refrigerate. The jam will keep, refrigerated, for several months.