I don’t jar and my wife only does so much. Instead I rely on ample freezer space to preserve most of the fruit I will be eating this winter. The plums are mostly be processed into plum pulp with the skins included.
Fruit is cut open and the seed removed and they are very briefly cooked (just to boiling) with a bit of sugar and then run through the blender until the skins are blended with the pulp (so much healthier that way and the skins add color without detracting from flavor for my tastes).
I poor the pulp into individual zip-lock sandwich bags, freeze them on a tray and place into one gallon zip lock freezer bags so I can remove the amount I want for sauces, jams (add more sugar for that) and whatever. My main use is as a base sauce to which I add frozen slices of nectarine or blueberries and heat up to put on the waffles I eat every other day, or in the oatmeal I eat when not eating waffles.
I will save some jumbo choice ones to freeze in seedless halves in case my wife happens to be inspired to make a tart or something equally delicious. The woman can flat-out bake (a skill she gives my mother a lot of credit for developing, but she was a talented cook long before meeting my mother).
One thing this process benefits from is using free stone plums such as Valor and Empress. The smaller varieties such as Bluebyrd and Italian tend to cling and that makes for more work in the preparation. There is also a higher ratio of skin to pulp which might or might not be a good thing.
