Stem figs and cut them in half. Split the vanilla bean in half.
Add all the ingredients in a large saucepan. Bring to a boil stirring until all the sugar is dissolved. Reduce heat and simmer jam, stirring occasionally, until the figs are very soft. About 30 minutes.
Remove cinnamon stick and vanilla bean from the jam. Discard.
Spoon the jam into a jar. Allow the jam to achieve room temperature. Refrigerate.