Not every year is a good plum year, so I am delighted to say we went a little wild with the plums the last few weeks…I wouldn’t be surprised if we were pushing twenty gallons of plums picked…easily fifteen.

A thicket in the hayfield that doesn’t generally produce produced like crazy, and we also had access to a beautiful plum tree on Hart Ranch that apparently was always thought to be a cherry tree but isn’t. It produced the most delicious plums I’ve ever had.

We now have plums in the freezer for pies and such, canned pie filling, plum butter, plum jam, and (today’s project) three gallons of juice, for kombucha making and for drinking. It is reminiscent of grapefruit juice and is great hot! I’m thinking hot cider, but plum juice…