Rhubarb, Pear and Vanilla Jam with Pomona's Pectin

Put the rhubarb and pears into your heavy-bottomed, nonreactive pot with the water the simmer until the fruit is soft. (This may take about 20 minutes). While the fruit is simmering, measure two cups of sugar into a bowl and thoroughly mix in the pectin powder. Set the sugar aside. Also, have an extra cup os sugar at hand in case you want to make the mix sweeter at the end.

When the fruit is soft, add the lemon juice, vanilla bean, adn calcium water to the pot. Stir well and bring to a boil. Mis in the sugar and stir vigorously for a couple of minutes to make sure all the pectin is dissolved. Taste what you've got and add more sugar to taste. Return the mixture to a boil and remove it from the heat.

Remove the vanilla bean from the mixture, rinse it and cut it into pieces. Add one piece to each jar of jam. Leave 1/4" headspace and process 10 minutes in a water bath canner.