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Triple Berry Vanilla Bean Freezer Jam

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Condiment
Servings: 6 jars
Author: Pam - For the Love of Cooking.net


  • 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


  • 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 up to 3 weeks. Otherwise, store in the freezer for up to 1 year. Enjoy.