Cut the apricots in half and remove the stones
Heat the water and sugar in a pan on a gentle heat until the sugar has completely dissolved and simmer for 10 minutes to create a syrup
Add the apricot halves, cinnamon stick, star anise and the vanilla pod making sure you slit it in half lengthways first and scoop out seeds into pan as well as stick
Cook for 10 minutes or until the apricots are soft and tender but not gone to mush
Remove from heat, cover pan and set aside for 24 hours
Remove the apricots and all spices with a slotted spoon, discard spices and set aside the apricots
Boil the syrup and bring to 110C/230F which will take about 10 minutes
Remove from heat, add the lemon juice and the apricots and stir gently.
Ladle into sterile jars.
Keeps for up to 4 months in the fridge