Hi All, Leslie in Las Vegas here.
This Weeping Santa Rosa plum tree has long cascading branches with plums clustered along the branches like huge grapes. Notice the branch draped over the ladder? It is almost picked clean. This is a picture of me wearing my Harvest Apron - it gets very heavy with plums after only a few minutes and I have to empty it into bins often.
Much of this tree was picked from the ground, (because of the long draping branches), and given away to “the hungry” at a local event last weekend.
Because it is too hot for me to can fruit from our summer harvest I will freeze my plums for later use for making; stewed plums, plum fruit roll-ups, plum upside down cake, plum cookies; plum pudding, plum jam, plum syrup for ice cream and pancakes, etc., etc., etc. One can never have enough plums.
To Freeze Plums: I let them ripen more inside the house – I like them softer than when they come off the tree. I wash them and remove the little stem, sometimes. Then I put the whole plums in a zip-lock baggie, fill the bag with apple juice and squeeze out every bit of air. Covering the plums with apple juice helps to keep them moist and keep them from freezer burn. I prefer this to making a simple syrup. 12 gallons of plums will give us a gallon of plums a month to eat and to share. When I finish freezing the plums I will get started freezing our peaches – they are a little more work as I remove the skin and the pits and slice them. The peaches ripen the week after the plums - convenient timing for me.