Triple Berry Vanilla Bean Freezer Jam
Servings 6 jars
Equipment
- Food Processor
- Large saucepan
- Freezer Jam Jars with Lids
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
- 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.Note: If you are using a different pectin than the one pictured above (Sure-Jell for use in less or no sugar), you need to follow the instructions from your pectin package, not this recipe. Different pectins call for different amounts of sugar and fruit.
- Combine the sugar, pectin, and 1 cup of water 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 the 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 clean freezer-proof containers, leaving a 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.