Here is a quick conversion tip for cooking: 1 pound fresh plums equals 6 to 8 whole plums equals 2 ½ cups sliced equals 2 cups cooked.
The Damson Plum is believed to be the oldest variety of Plum. It was grown in ancient Mesopotamia. Some say it may have been grown in the Hanging Gardens of Babylon, though if everything reputed to have grown in that garden had been hanging there they must have called Playtex in for support.
The pit of the plum has cyanogens in it, which are bound molecules of sugar and cyanide. When this bond is broken, the cyanide becomes free and able to act. The cyanogens don’t leak at all into the flesh of the fruit, for some reason, but they make it not a good idea to ferment plum pits or break them up and roast them as snack food.
You can classify Plums in many ways. One is based on what you do with them — either eating them raw or cooking with them. Another divides them into 3 families: European, Damson, Japanese. Yet another is to look at those that are freestone — the flesh separates easily from the pit — from those that aren’t (clingstone.)
Not all Plums are Plum-coloured — that is to say, purple. They also come in green, yellowish green, yellow and red. Consequently, it can be hard to tell if a Plum is ripe based on colour, unless you are familiar with the variety. The best way to tell if it is ripe is just to squeeze it slightly to see if it is soft. Meanwhile, avoid all the bruised fruit that everyone else has squeezed. Plums will, like many fruits, continue to ripen after picking.
If the Plums are firm, you can set them out at home at room temperature for a day or two for them to soften. Placing them in a paper bag will speed up the process. Though they will soften, they won’t sweeten any more after they are picked. Once they are ripe, they are good for about 3 days in the refrigerator.
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Cut the plums in half, remove the pits. 
Leaving their skins on, cut them in half again and toss in a large saucepan with a cup of water, 1 1/2 cups red wine and a cup of sugar. Cook, with the lid off, for about 15 minutes at a low boil, until the plums are soft. Simmer over very low heat, with the lid still off, for 2 to 3 hours, stirring every 15 minutes or so. 
The plum butter is finished when the sauce has reduced to the point that it has a spreadable consistency. Let cool. Puree. If you are planning on canning the plum butter, reheat the puree, and boil a bunch of jars. Spoon the hot plum butter into the hot jars, filling to about 1/3 inch from the top. Put Saran Wrap on top and seal with a rubber band (Al’s mom’s canning trick). Once the Saran Wrap has a concave dent in it the jars are sealed. 
Some great ways to serve plum butter!
I made Plum Butter! Despite the name this recipe contains no butter, and is in reality a very reduced and intensely flavoured ‘syrup’ that goes great on anything ‘creamy’ such as goat’s cheese (fromage chevre) or yogurt; slices of fresh fruit (I like it with apples and bananas); pancakes; and even jalapeño poppers!
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BOILED RED PLUM
FAQ
How much does a plum weigh?
How many plums in a cup?
Can you eat 2 plums a day?
What is a good price for plums?
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3
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Form
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Average retail price
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4
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Fresh1
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$1.99
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5
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Dried (Prunes)2
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$4.73
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6
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Juice, ready to drink3
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$1.45
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How many plums in a pound?
As a general guide, 1 pound of fresh, pitted plums equals approximately 2 cups sliced or 1.5 cups pureed. However, these measurements are not absolute and can vary based on the size and variety of the plums. Small Plums: About 6 to 8 small plums per cup. Average-Sized Plums: Typically, 5 average-sized plums fill a cup.
How often can one eat a plum?
An 80g portion of fresh plums is considered one of the five recommended daily portions of fruit. This is equivalent to approximately two small plums or one medium plum. H
How much does a ripe plum weigh?
To give you an idea, let’s do a little comparison. An unripe plum weighs around 65 grams, while a fully ripe plum can weigh up to 80 grams or more. That’s quite a difference, isn’t it? How Many Plums In A Cup?
How much sugar do you put in a pound of plums?
You will need 2 tablespoons (30 grams) of sugar for every 1 pound (500 grams) of plums. If the plums are very sweet, or if you don’t have that give of a sweet tooth, you might want to use only 2 or 3 teaspoons instead. Add some water. You will need 2 tablespoons (30 milliliters) of water for every 1 pound (500 grams) of plums.