I’m sure you’ve seen those maroon-leafed cherry plum trees around town? The botanical name is Prunus cerasifera. They’re often used as strictly ornamental landscape trees, but the small, purple-red fruit is delicious as well.
The fruits are between a cherry and regular plum in size. If you have a handheld cherry stoner available, those work nicely at quickly removing the pits.
After rinsing fruits, remove pits of cherry plums.
In large stockpot, combine cherry plums, sugar and lemon juice. Stir well.
Turn heat to medium-high and begin cooking fruit, stirring well to prevent scorching.
Allow mixture to boil, stirring frequently, for about 25 minutes, or until jam coats the back of a wooden spoon.
Stir in vanilla extract.
Ladle jam into clean, sterile jars and top with lids. Jam may be canned in a hot water bath (look online for step-by-step instructions) or you can place the jars into the fridge once they're completely cool.