Growing most fruit from seed is a crap shoot. Peaches usually come close to the parent, or at least something desireable. Most citrus are polyembryonic, which means the seed has multiple embryos, making it possible that you will get the parent tree, or something close. Plums seem to be in the middle ground. Ive read greengage and other yellow/green plums will grow close to the parent. Japanese plums (especially the hardy ones) are usually crossed with the american plum (prunus americana (or prunus nigra/canadiensis)). They wont come too close to the parent tree. THe only way to ensure you get good "black ice" plums, is to get a tree, or at least get some scion. Ive read its possible to graft apricot to some plums (the asian types may do better, but thats a guess), and I think its possible to graft SOME japanese plums to european. I will say also, that you may not have much luck with peaches in s alberta. Ive lived in calgary. The thaw freeze cycles you get will probably make the trunk explode, or make it so you wont have fruit (the three years i was there, we had snow and frost into June. This means before, during and after flowering. THe best advice I can give if you decide to try peach (hell, I am!) is to make sure the trunk stays in the shade all winter, and that the tree stays cold until the threat of frost goes away. Even then its a slim chance, but who knows! You may have luck with "toka". Most sources state zone 3 or 4. Its a red japanese/american hybrid developed in south dakota, so it should be more able to survive the praries :D

Seems to be a tendency for juvenile foliage forms to be less tolerant of weather than normal adult ones. Seedlings exhibiting the usual behavior only have the juvenile needle-like leaves for a short time, soon replacing these with the adult scale-like (or otherwise different) leaves. With 'Rheingold' what you see is a vulnerability to sun damage as long as it produces the fluffy juvenile foliage it often comes with from the outlet, when purchased small. After it transforms to all scale-like leaves it also stops burning.

Ken's right. Some European cookie presses (don't know about Mirro) include a fat long tube attachment for inserting cream and jellied fillings. OK, I promised some plum recipes. I used Italian Prune-Plums for these recipes. We have gobs of them available locally and they're meaty and sweet. I would guess these recipes would be more tart with some other varieties. I have loads of old recipes using plums, so if these don't fit the bill, let me know. The first is the only one I haven't made, so I can't personally vouch for it, but the combination sounds intriguing. Plum and Peach Conserve (from the Farm Journal Canning and Freezing Cookbook) 3 cups ground sweet plums (Italian prunes) 3 cups mashed peaches 6 cups sugar 2 medium oranges Combine plums, peaches and sugar in large saucepan. Add grated peel from 1 orange, juice from 2 oranges. Cook, stirring frequently, about 25 minutes or to desired consistency. Ladle into sterilized hot jars to within 1/8" of top. Wipe rims; adjust lids. Process BWB 5 minutes. Makes 4 pints. Plum Conserve (an old Kerr recipe) My oldest Kerr book provides the first version; a newer Kerr book the second minor variation: Plum Conserve (very, very rich) 4 pounds plums (8 cups cut up) 2 lemons (juice and grated rind) 6 cups sugar 1 pound seedless raisins 6 cups sugar 1 cup walnuts Wash plums, remove seeds, weigh fruit. Combine all ingredients except nut meats. Cook until thick. Blanch nut meats 2 minutes, drain, cut or chop. Add to mixture just before removing from heat. Pour into sterilized KERR jars and seal while hot. (BWB 10 minutes.) Plum Conserve #2 4 pounds plums (8 cups cut up) 4 tablespoons lemon juice 1 1/2 teaspoons grated lemon rind 1 cup seedless raisins 6 cups sugar 1 cup walnuts Same directions. Plum Conserve #3 (from So Easy to Preserve) 2 1/2 quarts chopped, pitted plums 3/4 cup thinly sliced orange peel 2 cups seedless raisins 1 1/2 cups chopped orange pulp (about 2 large) 6 cups sugar 2 cups broken pecan or other nuts Sterilize canning jars. Combine plums, orange pulp and peel, raisins and sugar; slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jellying point, about 15 to 20 minutes. As mixture thickens, stir frequently to prevent sticking. Add nuts the last 5 minutes of cooking. Pour hot conserve into hot jars, leaving 1/4-inch headspace. Wipe rims; adjust lids. Process 5 minutes BWB. This prune cake was posted by Lisbet at the Recipe Exchange; AnnT made the recipe but toasted the walnuts. Prune Sour Cream Cake Serving Size : 12 1 1/2 cups Sunsweet Prunes (use already pitted, soft prunes) 1 tablespoon grated lemon rind 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup soft butter 1 cup granulated sugar -- * I use 3/4 cup 2 large eggs 1 cup sour cream 1 teaspoon vanilla extract 1/2 cup firmly packed light brown sugar 1 teaspoon cinnamon 1/2 cup chopped English walnuts Pour boiling water over prunes. Let stand 15 minutes. Drain, pit, and dice prunes. Add lemon and set aside. Grease and flour 9" tube pan. Sift together flour, baking powder, baking soda, salt; remove 1/4 cup and toss with prunes. Cream butter and sugar until fluffy. Beat in eggs, one at a time. Slowly beat in flour mixture, alternnately with sour cream and vanilla, beginning and ending with flour. Fold in prunes. Combine brown sugar, cinnamon and nuts. Turn 1/3 batter into pan. Sprinkle with 1/3 brown sugar mixture, repeat layering twice. Bake at 350 F. 55 minutes or until done. Cool in pan on rack for 10 minutes. Remove from pan. Description: "Coffee Cake Type. Tried and True! Very, very good!!" Source: "from the back of Sunsweet Prune box" I've had this recipe about forever. Don't remember the source. My notes say it's a "simple homely dessert or snack - almost a coffee cake." 1 1/2 cups chopped purple plums 1 cup sugar 1/2 cup brown sugar 3/4 cup vegetable oil 1 egg, beaten 1 tsp. grated orange peel 2 cups flour 1/4 tsp. salt 1 tsp. baking soda 1 cup buttermilk Nut Topping: 1/4 cup sugar 1/4 cup chopped nuts 1 tsp. cinnamon Pit and chop plums to measure 1 1/2 cups. Set aside. Blend sugars, egg and orange peel. Sift dry ingredients. Add to sugar mixture alternately with buttermilk, stirring well after each addition. Stir in plums. Pour into greased 9x13 pan. Sprinkle with topping. Bake 350 35 minutes. Serve warm with whipped cream. Now that I've remembered this one, I'm making it tonight. And finally, this recipe, including my notes from the first time I baked it. Purple Plum Pie Recipe By : Farm Journal's Best-Ever Pies Categories : Desserts  Pies and Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups sliced, pitted purple plums (1 1/2 pounds) 1/2 cup sugar 2 tablespoons cornstarch 1/4 teaspoon cinnamon 1/4 teaspoon salt 1 unbaked pie shell (9-inch) 1 tablespoon lemon juice Spicy Topping 1/2 cup flour 1/2 cup sugar 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup butter or margarine Combine plums, sugar, cornstarch, cinnamon and salt in bowl; mix well. Arrange plum mixture in unbaked pie shell. Sprinkle with lemon juice. Prepare Spicy Topping and sprinkle over plum mixture. Place pie in brown paper bag. Fold over open end twice to close and fasten with paper clips. Carefully place on baking sheet. Bake in 425° oven 45 minutes or until plums are tender. Cool on rack. Makes 6 to 8 servings. NOTES : I didn't bake this in a paper bag. (Images of my oven on fire!) I baked at 400 15 minutes and then 350 approximately 45 minutes (hour total). This is an incredible recipe, perfect proportion of spices. The only complaint is 2 tablespoons of cornstarch was insufficient for the juicy plums. I would use more thickening, probably a mixture of flour and tapioca. This pie is very "drippy." Next time I'll use a baking sheet. Carol

That makes sense - I am fairly new to gardening overall and I have noticed none of my trees get as large as they are reported to do in warmer areas. I just bought my first property suitable for planting anything in 2013 and am beginning my orchard this and next year. My selections are: Plums: black ice, toka, mirabelle Cherries (sour): U of SK Romeo, Juliet, carmine jewel and cupid cherries (sweet): Blackgold, van, Kristin I have slightly alkaline soil ph = 7.1, but mainly it's a lot of well drained slope and the soil itself is black and not too clayey. I don't know if these approach ideal conditions for fruit but I plan to muddle through. Thank you for your advice!