Wash berries, put in a bowl with marzipan, and purée.
Put fruit purée, canning sugar, lemon juice, and vanilla bean in a pot.
Bring to a boil and cook on high heat for 4 min. Stir throughout. Just before time is up, add amaretto.
Remove vanilla bean and fill berry jam in sterilized canning jars. Put canning jars upside down for at least 5 min., then turn around and set aside to cool.