Wash and core the plums and peaches and puree in the food processor (or in the saucepan with the blender). Bring to the boil together with the preserving sugar in a large saucepan, stirring constantly. Cut the vanilla pod in the middle and scrape out the vanilla pulp. When the mixture boils, add the vanilla pulp and pod and the juice from half a lemon to a whole lemon. Stir well and stir well again. Take out the pod, pour the jam into jars rinsed with hot water with screw caps and turn upside down for 5 minutes. Tastes nice and summery - best on buttered toast.
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