Add the vanilla, maple syrup, and calcium water. Stir.
Turn the burner on to start heating the mixture in the pot.
Put the lemon juice in a bowl. Add in the pectin powder a half-teaspoon at a time, whisking after each addition, until all pectin powder is in.
When the pot mixture hits a boil, add the pectin mixture a small dollop at a time, stirring all the while.
When the pectin mixture is all in, let the mixture cook for 1 to 2 more minutes.
Remove from heat.
OPTIONAL: Taste, and see if you want any more sweetener in it; if so, add maybe ¼ teaspoon of liquid stevia or a teaspoon of honey or maple syrup at a time until it's right for your taste or your crowd. Could be too late to add a solid sweetener such as sugar, splenda, etc, that needs cooking to dissolve.
Ladle into 125 ml (4 oz) or quarter-litre (½ US pint / 8 oz) jars.
Leave 1 cm (¼ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jars for 10 minutes; increase time as needed for your altitude.