Our local farmers' market sells the most gorgeous trio tray of berries, this along with the Vanilla Scented Mixed Berries recipe from this blog (https://motheralwaystoldme.blogspot.com/2016/05/for-love-of-anything-with-errie-in-it.html), inspired me to make this jam. It is probably the best jam I have ever made.
Most of the jam recipes posted on this site will use a freezer method, but regular canning process can be used with this recipe if preferred. I just find freezing is easier and less stressful; it eliminates the worry that the jars are not sealed properly.
Vanilla Scented Mixed Berry Jam
This recipe is adapted form one found on Pinterest, https://afarmgirlskitchen.com/mixed-berry-jam/.
3 cups stawberries
2 1/2 cups blackberries
2 1/2 cups blueberries
7 cups sugar, divided
4 tablespoons or one 1.75 ounce package pectin
1 tablespoon lemon juice
1/2 vanilla bean
1. Mix together 2 cups of sugar and pectin into a small mixing bowl and set aside. Prepare vanilla bean by cutting it open and scraping out the vanilla caviar; set the bean pod and caviar aside.
2. Measure berries into an 8-qt saucepan and cook over medium low heat, stirring occasionally, until soft. Using a potato masher, mash the berries a bit.
3. Add sugar/pectin mixture, lemon juice, vanilla bean pod and vanilla caviar to the berry mixture and bring to a rolling boil over high heat. Stir the mixture frequently and once it can no longer be stirred down, boil for one full minute. Add the remaining 5 cups of sugar and bring to back to full rolling boil and boil for another minute. Reduce heat to medium low and skim off foam, if needed.
4. Remove vanilla bean pod and ladle jam into 2 pint size* or 4-5 1/2 pint size clean glass jars, leaving at least 1/2 inch at the top. Secure lids and leave to rest for 24 hours, then freeze for up to 2 months.
*Note: recipe makes a bit more than 2 pint size jars, which I just put in a small container to be enjoyed immediately after resting for 24 hours.
Enjoy!
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