Freezing is a common method of preserving excess fruit and vegetables. So if you have an abundance of plums from your garden or found a great sale at the market consider freezing some for later use. This is a guide about freezing plums.
According to an old Farm Journal cookbook I have, plums are better canned for dessert than frozen however here ya go: Wash and cut the plums in half, removing the pits or leave whole. Pack in syrup made with 3 cups sugar to 1 qt. water or pack dry. Remove as much of the air as possible and freeze. Note: packing dry without syrup works well if you are planning on making jam from the plums (otherwise they get a little mushy when thawed).
You can, but then you'll be learning to make jam and jelly. Quickly rinse the plums, put them on a cookie sheet with sides AND a silicone sheet and freeze, then bag. You'll be able to take them out individually if you wish. good luck (07/15/2008)
I freeze them for later use. I wash, slice in half, remove the pit, put the halves in a freezer bag, a tablespoon of lemon juice, squish the bag to get lemon juice on the cut sides, add white grape juice or apple juice and squeeze out the air and freeze. They are good in baked goods, puddings and sauces. I also freeze peaches and cherries for later. (07/16/2008)
I froze them by just putting them in the bag and putting them in the freezer. They are a little mushy when you thaw them but good just to eat on a cold day, slightly frozen or to put into fruit salad or make a cobbler out of them. You can do almost anything with plums you can do with peaches. I also freeze peaches this way if I do not have time to peel them and slice them. (07/17/2008)