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.