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Triple Berry Vanilla Bean Freezer Jam

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 6 jars
Course: Condiments

Ingredients

  • 4 cups in total of strawberries, raspberries, and blueberries (exactly 4 cups)
  • 3 cups of sugar exact amount
  • 1 packet of Sure Jell less sugar needed Premium Fruit Pectin
  • 1 cup of water
  • Freezer jam containers 1-2 cup size with tight fitting lids, washed and dried

Instructions

    Cup of Yum
  1. Note: Reducing sugar, water, pectin or fruit will result in set failures. USE EXACT AMOUNTS.
  2. Wash the raspberries, strawberries, and blueberries and place in a large bowl, after removing stems from the strawberries then slice in half.
  3. 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.
  4. Combine the sugar, pectin, and 1 cup of water together in a large saucepan over medium-high heat.
  5. Split the vanilla bean pod in half with a knife.
  6. Using the back of the knife, scrape the inside of the vanilla bean pod to remove the seeds.
  7. Place the scraped seeds into the sugar mixture; whisk until well combined.
  8. Bring mixture to a boil, stirring often.
  9. Once boiling, stir constantly for 1 minute. Remove from heat.
  10. Quickly stir the mashed fruit puree into the hot sugar mixture in the saucepan.
  11. Stir with a large spoon for about 4-5 minutes.
  12. 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.
  13. 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.