Step 1

Combine the plums, vanilla bean and seeds and the water in a large saucepan and bring to the boil over high heat. Reduce heat to medium-low and simmer, uncovered, until the fruit is soft and tender (about 40 minutes).

Step 2

Add lemon juice and sugar to pan, cook, stirring, until sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, uncovered, stirring occasionally, for 40 minutesor until jam sets when tested. Skim any scum (impurities) from surface of jam during cooking. To test jam, place a small plate in the freezer, spoon 1 teaspoon of jam onto the plate, freeze for 1 minute, or until it has cooled to room temperature. Run your finger through jam. If surface wrinkles and jam stays with a line between it, it’s ready.

Step 3

Ladle the hot jam into 4 sterilised 500ml (2-cup capacity) jars (see tips below) and seal. Invert the jars for 2 minutes then turn upright and set aside to cool.