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.
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.
If you have a handheld cherry stoner available, those work nicely at quickly removing the pits.
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