plums in N. California good for preserving?
Is there any plum cultivar avaliable in the SF Bay Area that bears sweet fruit that is freestone and not too juicy?
I'm looking for something similar to the serbian plum, which, in the original habitat, matures in late September or early October, and has enough natural sweetness so that I don't have to add any sugar when reducing it to "plum butter".
I've been making plum preserve ("magiun de prune") for a few years now but all the plums I can get here, in stores or farmer's markets, are very juicy (not a good thing when you have to reduce them) and not sweet enough. Including things like "friar's plum" or italian.
Besides, the only plum tree I saw being cultivated in my neighborhood is bearing round, pale-blue and very watery fruit that ripens in early August, not suitable for preserving.
What plum varieties grow here that mature later in the season?