[tenderness]

I got a bag of greengage plums out of the freezer and on defrosting they were dark brown and smelt of tea. Off, in other words.

Why did this happen do you think? Some stewed ones without sugar froze fine and retained their colour when defrosting...is that the trick? Will my whole Victorias go the same way when I get them out :-(

Never had this before...

[Livinhope]

Not an expert so don't know the answer but, I'm just stoning 11 lb of greengages some for jam, some for freezing, before I freeze them I will blanch  or part cook them.  Could it be that yours were in effect frosted as if they had been caught by the frost.  I know you can freeze strawberries and raspberries fresh but then they are smaller and would freeze more quickly.

[shokkyy]

I freeze gages every year and haven't had problems with them. I just halve and stone them and bag them up. Mine are a golden gage so always tend to look kind of gold or brown once they're cooked or made into jam anyway.