Barberry jam

Just a wonderful barberry jam is obtained from this culinary recipe, which, by the way, I found in an old women's magazine. In my opinion, since Soviet times. It was said there that the recipe is old, one might say Babushkin – old Russian cuisine.
In order for the barberry jam to turn out delicious and beautiful, it is better to take berries from the bushes in early autumn.
First you should sort out the barberry berries thoroughly. All the bad ones are mercilessly removed. Then what is left after a vigilant check should be put in a convenient dish and filled with cold water. Leave it like that for seven hours.
Now we drain the water from the barberry. From the specified proportion of water and sugar, we cook sugar syrup. The syrup should turn out to be somewhere around medium in density. Put the barberry in the syrup and cook over high heat until the jam becomes transparent and all the berries sink to the bottom.
When the jam is ready, add a little vanilla for flavor.
Pour hot jam into pre-prepared and already sterilized jars and roll up the lids.
To check the readiness of the jam, you need to drop a drop of it on a saucer. If the droplet does not spread to the sides, the jam is ready.