1. In a saucepan, place the strawberries, cardamom and half of the sugar.

2. Bring to a boil, stirring occasionally. Reduce heat and cook, over medium heat, until thick consistency.

3. In a saucepan, pour the rest of the sugar. Add the broken vanilla pods. Add the blueberries and blackberries. Let the sugar melt, stirring occasionally. Bring to a boil. Reduce heat and cook gently until the jam thickens.

4. Serve the express jams on toasted bread, crepes or yogurt.

5. This jam can be stored for 3 days in the refrigerator.