Add honey-pectin or sugar-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat. Stir in vanilla extract.
Ladle jam into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level).
Remove jars from canner and allow to cool completely. Remove canning rings, wipe down lids if needed, date and label. Store in a cool, dry location out of direct sunlight. Best quality if used withing 18 months. Jam will last about three weeks once opened.