1. Wash, dry, pit and half the damson plums. Add together with the sugar, vinegar, plum wine (or port), the cinnamon stick, cloves, and the vanilla bean pod (slit open and add the seeds separately) to a baking pan. Mix until well combined, cover and let marinate overnight.

2. Preheat the oven to 150°C (300°F). Bake the plums for about 3 hours – they should be nicely cooked and soft.

3. Transfer to a large pot, remove the cinnamon stick and vanilla bean pod and add the rum. Use an immersion blender* to create a fine puree. Heat up and let cook over low heat for about 10 minutes – stir so the mix does not burn. Fill into clean (sterilized) glass jars*, close them and turn around so they are upside down. Let sit for about 10 minutes, then store in a cool and dark place.