Plumpocalypse Now!

Our plum crop this year isn't as big as last year. So far I've harvested about 30 pounds of plums and I estimate at least another 30 pounds still on the tree, but in past years we've had more than 100 pounds of plums (although I'm not exactly sure because this year is the first time I've kept track very carefully). I suppose it's probably the drought. The plum glut is a few weeks later than usual as well.

This week's production:

• 4 pints plum jam
• 2.5 pints plum jelly (Note: in the U.S. this means jam made with extracted juice rather than whole fruit)
• 4 liters plum liqueur (steeping); will be ready to bottle in about a month
• ~4 pints of plum butter currently in process (slow cooking in the oven)
• ~4 quarts of plum halves to freeze as soon as the syrup cools

My brother in law, who also cans a lot of fruit, was surprised when I told him I didn't use added pectin for the jams. I've never had any trouble getting my jam to the jellying point without it.

Plans:

• Plum chutney (maybe later today if there's time)
• Another liter of plum liqueur
• Plum ice cream
• Plum gazpacho
• I may have another go at canning plum halves -- I have tried it the last three years in a row, and it never seems to go well because the syrup escapes the jars while they're in the canner. I have tried adjusting head space to no avail. 
• Give away lots of plums!