Peel the figs, cut them into small pieces and put them in a saucepan. Rub the lemon peel, squeeze the lemon and add with the lemon peel, stir. Steam everything together with the water and chop up with a hand blender.
Mix the sugar, Gelfix 2: 1 and the vanilla sugar. Add to the fig puree and bring to the boil once, stirring constantly. Reduce the heat until the mixture is just simmering. Let the mixture simmer for 5 minutes, stirring frequently, then turn off the stove and remove it from the stove.
Put 1 teaspoon of the mixture on a small plate and check whether the jam has gelatinized. If not, add a little citric acid and stir in.
Now pour the hot mass into small glasses, close immediately, turn upside down and let cool down.
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