Dice the figs and the plums.

Place in a pot.

Place the pomegranate seeds in a food processor.

Pulse carefully until the juice is released.

Pour the juice into the pot as well.

Add optional lemon peel and vanilla.

Stir in sugar.

Bring to a boil and cook for 10 minutes. Stir from time to time.

Meanwhile sterilize a couple of jars (I used 3 medium sized jam jars) in a large pot. (Place jars in pot. Add cold water. Bring to a boil.)

Carefully place the jars on a kitchen towel right before your jam is done.

Fill the jam into the hot jars and seal them with a lid.

Let them stand upside down for five minutes, then turn them around.

Let cool completely.

Let the jam set in the fridge over night.