Blueberry Vanilla Syrup

Combine sugar and cornstarch in a large pot. Pour in water corn syrup and lemon juice. Stir in blueberries and vanilla bean. Bring to a boil reduce heat and simmer until thickened and infused with vanilla flavor about 5 minutes. Remove syrup from heat.

Strain syrup into 3 hot sterilized half-pint canning jars filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil cover the pot and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart until cool about 1 hour. Press the top of each lid with a finger ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.