Pit the mirabelles and weigh out 720 grams.

Puree the mirabelles using a food processor or blender until you reach your desired consistency.

Pour the mirabelle puree into a suitable pot.

Add the super gelling sugar to the pot with the puree and mix thoroughly.

Cut the vanilla bean in half lengthwise and scrape out the seeds.

Set the vanilla seeds aside for later use.

Add the vanilla bean halves and rosemary sprigs to the fruit mixture.

Bring the mixture to a boil over medium-high heat, stirring constantly.

Cook for 4 minutes, ensuring continuous stirring to prevent sticking or burning.

Remove the pot from the heat.

Take out and discard the rosemary sprigs and vanilla bean halves.

Add the lime juice and vanilla seeds to the jam.

Stir to combine the lime juice and vanilla seeds evenly throughout the jam.

Pour the hot jam into prepared twist-off preserving jars, filling them to the appropriate level.

Close the jars tightly with the lids.

Let the jars stand upright for 1 minute.

Turn the jars upside down and let them stand for 10 minutes.

Turn the jars back over to the upright position.

Allow the jars to cool completely at room temperature.