Pour the fruit into a large, wide pot (give yourself at least 8-9 quarts). Add sugar, vanilla bean seeds and vanilla been pod and stir to combine.

Once, the sugar has begun to dissolve, set the pot over high heat and bring to boil. Once it reaches a boil, reduce the heat to medium-high and cook at a gentle bubble for 15-20 minutes, until the jam begins to look syrupy.

Bring up to a rolling boil and add the lemon juice, zest and pectin. Let boil for an additional five minutes and check the set with either the saucer test or the sheet test.

Ladle into prepared jars, clean rims, apply lids and process in a hot water bath for 10 minutes (remember that you don't start timing until the water has reached a boil).