Combine all ingredients except vanilla bean in a medium saucepan.
Using a small knife, slice down one side of the vanilla bean lengthwise so that it opens like a book. Using the back of the knife, scrape the black seeds from the inside of the split vanilla bean pod and place in the saucepan. Add the pod as well.
Stir everything together. Bring to a simmer over medium heat, reduce the heat to medium low and continue to cook, stirring occasionally, until fruit is bubbly, extremely soft and falling apart, about 20-25 minutes.
Using a potato masher or the back of a fork, lightly mash the fruit mixture until it is a jam-like consistency. Remove the vanilla pod. Allow to cool or serve warm, if desired. Store in an air-tight container in the refrigerator for up to 2 weeks or freeze for longer storage.