We ate loads as they came in, and the greengages did not even make it out of the orchard, we ate those still holding a branch of the tree, they were so sweet and lovely.
But there is a limit to how many plums a person can eat, especially given how quickly they can go from ripe to bad. So we froze lots, but the pressures on the freezers, with all the rest of the harvest , plus chickens, pork, mutton and duck, is a lot, so we needed other ways to preserve at least some of the plums.
We made a few batches of plum sauce – sweet, sharp and spicy, it is excellent with crispy duck and pancakes, but goes well with cold meats too.
Then a new one, not that we need any more jam – in fact we are fit to bursting with jam and marmalade, but I can never resist trying a new one and plum jam is so easy and really tasty.
The rest of the plums were stoned and halved and frozen – which makes it easy to use them in recipes – plum crumble is a favourite but I just had to try it in my upsidedown cake phase, and I can confirm plum upsidedown cake is a winner.