Wash pears, remove cores, and cut into 1-inch chunks.

Combine chopped pears and sugar in a large pot and stir gently to combine.

Let pear and sugar mixture sit at room temperature for 15 to 20 minutes to macerate.

Split vanilla bean, scrape seeds into pot, and add pod if using vanilla.

Place pot over medium-high heat and bring to a gentle boil, stirring occasionally, about 5 to 8 minutes.

Reduce heat to medium and simmer gently, stirring frequently, for 20 to 30 minutes until pears are soft and liquid thickens.

Test for setting point by placing a spoonful of jam on a frozen plate; if it wrinkles after 30 seconds, it is ready.

Remove from heat and let cool for 5 minutes, then blend with an immersion blender for a smooth texture or leave chunky.

Discard vanilla pod, ladle hot jam into sterilized jars leaving 1/2 inch headspace, and seal while warm.