Triple Berry Vanilla Bean Freezer Jam

Triple Berry Vanilla Bean Freezer Jam

We were out of freezer jam, and in my house, that is not a good thing. My kids and husband enjoy having jam on hand for toast, waffles, pancakes, crepes, French toast, or for an ice cream topping. My grocery store had fresh berries on sale so I decided to make a triple berry freezer jam using raspberries, strawberries, and a few blueberries. Instead of vanilla extract, I split a whole vanilla bean and placed the scraped seeds into the pectin/sugar mixture while it was on the stove. The mixed berries were even more flavorful and delicious with added vanilla bean. This jam was a huge hit with my family. In fact, my daughter declared it to be her favorite freezer jam ever.

Triple Berry Vanilla Bean Freezer Jam

How to Make Triple Berry Vanilla Bean Freezer Jam

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 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 pectin’s call for different amounts of sugar and fruit.

Triple Berry Vanilla Bean Freezer Jam

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.

Triple Berry Vanilla Bean Freezer Jam

Triple Berry Vanilla Bean Freezer Jam

Triple Berry Vanilla Bean Freezer Jam

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Condiment
Servings: 6 jars
Author: Pam - For the Love of Cooking.net

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.
  • 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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8 Comments

  1. Delicious berry jam, I always love little fruit bits in my jam, as well! Thanks for sharing Pam, have a great week 🙂

  2. I think I might just try this. Ryan loves jam, and with all the kids coming home for the grand celebratory season, which is getting ready to start, it’s just what we need! Thanks, Pam!

  3. Do you store one jar in a glass container, and the rest in plastic freezer jars for freezing as is shown in your photo? From what I’ve read it is recommended to keep in the refrigerator for only one week, or it will get moldy. Do you think this is true? Also how do you thaw the frozen jars? Thank you

    1. I fill the glass one up and store it in my fridge. My family eats jam nearly every morning with breakfast, so we go through it quickly. In my experience, it lasts longer than a week before it goes moldy. I thaw the frozen jars by putting them in the refrigerator to thaw overnight.

      ~Pam

  4. This would be so perfect for keeping berry season alive through the winter!