Prepare canning jars according to the manufacturer's instructions and bring a large pot of water to a boil.

In a large mixing bowl, whisk the sugar, brown sugar, cinnamon, cloves and nutmeg until well combined; set aside.

Add the cider, lemon juice and vanilla to a large, high-sided skillet.

Sprinkle the pectin over the cider and whisk until fully combined.

Place the skillet over high heat and bring to a boil.

Add the sugar mixture in one addition and whisk until combined.

Allow the mixture to return to a boil and cook, stirring often for an additional minute.

Working quickly, carefully pour the jam into the prepared canning jars, being sure to keep the rims of the jars clean.

Place the lid on and secure with the screw cap, without over tightening.

Carefully place the jars into the boiling water and process for 10 minutes.

Transfer the jars to a cooling rack and allow to sit, undisturbed for at least 2 hours.