Rinse the plums in fresh water, dry them in a kitchen towel, cut them in half and pit them. Peel the apples, core them, cut into thin slices.
In a terrine, mix the fruit with the sugar, lemon juice, star anise and vanilla pods split in half along their length.
After 1 hour of maceration, pour into a jam bowl and bring to the boil then let simmer for 1 minute. Pour again into the terrine. Cover with a sheet of parchment paper and refrigerate for 12 hours.
Once this time has passed, bring to the boil again for 5 minutes, stirring gently, skimming carefully. Then remove the vanilla and the star anise.
Put the jam in jars immediately and cover. Wait at least a week before consuming.
Recipe taken from Christine Ferber's book:My jams.
