Prepare a boiling water bath canner and enough jars to hold 4 1/2 pints.

In a low, wide, non-reactive pot, combine the berry pulp, 2 cups sugar, vanilla bean seeds and pods, lemon juice, and calcium water.

Set pot over high heat and bring to a rolling boil. Reduce heat to medium-high and cook at a vigorous boil for 20 to 25 minutes, until the volume has reduced by approximately half and the foaming has subsided.

Stir pectin into the remaining sugar and stream it into the cooking jar, using a whisk to stir to help prevent clumps.

Return the contents of the pot to an active boil and cook for an additional 2 minutes. Remove the pot from the heat.

Funnel the jam into the prepared jars, leaving 1/2 inch headspace. Wipe the rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.