Wash the plums and peaches, remove the stone / core from both types of fruit and cut into pieces of the same size. Pour into a tall saucepan with 200 ml of orange juice. Add the scraped pulp of a vanilla pod, juice of 1 lemon and sugar mixed with Gelfix. Bring everything to the boil at the highest level and let it simmer for at least 10 minutes while stirring. Remove the pan from the heat and stir the plum water into the hot mixture to taste. Pour the jam into twist-off jars that have been rinsed hot and close tightly immediately. Turn upside down for about 10 minutes, then turn around.
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