Chokeberry jam with lemon and vanilla

Sort out, wash the chokeberry, wash the lemon with the peel and turn everything through a meat grinder (do not clean the lemon, just cut and remove the bones from it).
Put the resulting mass into a saucepan (where you usually cook jam, a basin there or something else)). Mix it with sugar, cook for half an hour. Add vanilla sugar and cook for another 5 minutes. After that, immediately spread out in prepared jars, roll up for winter.