Homemade blueberry jam

Ingredients

1 kg fresh blueberries

800 g sugar

2 tbsp lemon juice

1 vanilla bean

Wash the blueberries. Drain them well.
In a large saucepan, combine the sugar and lemon juice. Heat over medium-high heat, stirring until the sugar is completely dissolved.
Add the blueberries to the saucepan with the syrup. If desired, you can add vanilla for an even richer flavor.
Cook over medium-high heat, stirring occasionally, for about 30-40 minutes, until the blueberries are soft and the syrup has thickened. Make sure the blueberries are not completely broken down, but also do not leave them too whole.
To check if the jam is ready, take a small amount with a spoon and place it on a plate. If the fruit stays in place and the syrup clings around them, the jam is ready.
Prepare sterilized jars by washing them and immersing them in boiling water for a few minutes. Remove them and let them dry completely.
Fill the hot jam into the jars, leaving about 1 cm of headspace at the top. Seal the jars tightly and turn the jars upside down for a few minutes to create a vacuum.
After turning the jars over, return them to an upright position and let them cool completely. The jam can be stored in the refrigerator for up to 6 months.