How to make
Wash the prunes, cut them in halves, remove the pits. Place them in a deep oven dish that fits in your oven, sprinkle them evenly with sugar and leave overnight. The next morning, add the lemon juice, cinnamon stick and vanillas to them.
Stir and put the oven dish in a preheated 390°F (200 °C) oven. Once it comes to a boil, stir and lower to 360°F (180 °C).
Continue baking the jam for 2-3 hours, while stirring periodically. Put a plate in the freezer to chill, pour a drop of jam on it and if it doesn't run, your prune jam is ready.
Distribute the hot jam into pre-washed and dried jars with twist-on caps, close and flip the jars upside down.
That way, the jam doesn't need further sterilization. After they cool completely, put them away in storage. This jam is incredible when used in panettone scones for Easter!
