Set fruit and water to boil in a large saucepan over high heat. When it reaches a boil, turn the heat down. Mix sugar and pectin powder together in a bowl, then pour into fruit mixture; stir until sugar and pectin powder are fully incorporated. Add spices and vanilla. Bring the temperature back up to a hard boil for one minute more. Caution: boil no more than a minute, or it won’t set.
Strain fruit mixture through a fine mesh strainer into a large bowl and press on the fruit solids to remove as much liquid as you can. Ladle jam liquid into four sterilized 8-ounce canning jars. As you fill each jar, wipe the rim with a clean, moist cloth kitchen towel and twist the lids just into place.
As the jars cool, continue to gently tighten the lids. Some jars may seal on their own by popping, but it’s wise to give them a 15-minute water bath to seal them well. Be sure to refrigerate and use any jars that do not seal. Cool on the counter for 30 minutes before storing.
