Triple Berry Vanilla Bean Freezer Jam
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
6 jars
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Course
Condiments
Triple Berry Vanilla Bean Freezer Jam
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 4 cups strawberries exactly 4 cups total
- 4 cups raspberries
- 4 cups blueberries
- 3 cups sugar exact amount
- 1 Sure Jell less sugar needed Premium Fruit Pectin, packet
- 1 cup of water
- freezer jam containers 1-2 cup size with tight fitting lids, washed and dried
Instructions
- Note: Reducing sugar, water, pectin or fruit will result in set failures. USE EXACT AMOUNTS.
- Wash the raspberries, strawberries, and blueberries and place in a large bowl, after removing stems from the strawberries then slice in half.
- Mash the fruit with a potato masher for best results. If you use a food processor, pulse to chop. DO NOT PUREE. The jam should have bits of fruit.
- Combine the sugar, pectin, and 1 cup of water together in a large saucepan over medium-high heat.
- Split the vanilla bean pod in half with a knife.
- Using the back of the knife, scrape the inside of the vanilla bean pod to remove the seeds.
- Place the scraped seeds into the sugar mixture; whisk until well combined.
- Bring mixture to a boil, stirring often.
- Once boiling, stir constantly for 1 minute. Remove from heat.
- Quickly stir the mashed fruit puree into the hot sugar mixture in the saucepan.
- Stir with a large spoon for about 4-5 minutes.
- Pour the triple berry vanilla bean freezer jam into the clean freezer-proof containers, leaving ½ inch space at the top for expansion during freezing; cover.
- Let stand at room temperature for 24 hours until set. Refrigerate for up to 3 weeks. Otherwise, store in the freezer for up to 1 year. Enjoy.
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