Place the fruit, sugar, lemon juice and spices (including vanilla bean pods as well) in a glass bowl and let macerate for at least 1 hour.
Cook the fruit mixture in a 4-quart heavy bottom, stainless pot (not aluminum) until just boiling, Skim the foam. Remove from heat and cool. Cover once it has cooled. Let rest in a cool place for at least 6 hours and up to 72 hours.
Return the pan to the heat and bring to a boil.
Prepare 6 to 8 clean, 6-ounce canning jars and lids by boiling in water until the jam is ready. Remove the jars from water, just as the final cooking stage of the strained jam is complete. Funnels, ladles and tongs facilitate this step. I place a clean dishtowel on the table and take the jars straight from the water to the table removing the lids from the boiling water only after the jam is in the jars and they have been wiped of drips. The jam will stay plenty hot waiting on the lids.
Strain the vanilla beans and pepper, add the wine to the strained mixture and return to the heat. Simmer for 5 minutes and immediately pour into canning jars. Place lids on jars and invert jars for 24 hours before storing or transporting.