Stone and quarter the plums. In a large pot with a lid, add the plums, ginger pieces and vanilla bean and cover them with water. Cover and bring to the boil and then reduce to a simmer. Cook until the fruit is com- pletely cooked down to a thick, jammy pulp, about 30 to 45 minutes.

Remove the vanilla bean and ginger. Place a large sieve over a large bowl and press the plums through the sieve using a wooden spoon or ladle, extracting as much of the liquid as you can (less than ¼ cup of pulp should remain in the sieve). Discard the solids that don’t make it through the sieve. Measure the pulpy liquid in a large liquid-measuring jug and pour into a large pot, noting the measurement. For every 2 cups (500 mL) of liquid, add 350 grams of sugar to the pot. So if you have 3 cups (750 mL) of liquid, add 475 grams of sugar.

Bring to the boil, reduce heat to medium-low and simmer uncovered, stirring regularly with a wooden spoon until your spoon leaves a trail in the mixture that doesn’t fill in, approximately 45 minutes to one hour. When you see the mixture is getting close to ready, sterilize five 125 ml canning jars and place on a board, covered with a tea towel. To keep for storage, pour the mixture into the warm jars and seal. Allow to cool com- pletely and store for up to six months.

To serve, run a pallet knife around the edge of the jar, invert and unmold. Alternatively, you may pour the mixture into a parchment lined square cake or loaf tin, cover with cling film and allow to cool. In this case, keep the plum cheese sealed in the fridge and consume within 1 month.