It's a lovely problem to have!
What are you doing with your soft fruit? Whatever we have left at the end of the day, I put in the freezer. It seems like I should do more with it. I can't do jam as it's got too much sugar in it. Although I have made fresh pure fruit jam to use in a victoria sandwich. I've made fruit pies, crumbles, cakes (although I haven't yet found a fresh fruit cake that I liked - too dense and soggy), tarts, frangipane tarts, sorbet, ice cream... Don't like fools. No one else in the family likes custard other than me. I hate triffle with a passion.
What are you doing with yours?
Most of ours is very lightly cooked in the microwave with just a very little sugar, then eaten with yoghurt or branflakes for breakfast. Doing it this way it freezes well, and if during the winter we fancy a pie or a crumble, then it's ideal for that too.
Oh, and friends and neighbours find soft fruit a most acceptable present. Especially the jam-makers!
You could try fruit syrups, cordials or vinegars!
Brandy can deal with any fruit glut you might have, and you can use the cheap stuff you would be embarrassed to be seen lighting a christmas pud with too.... and at the end of it you have boozy soft fruit to use as a pudding ingredient and fruity booze to add to cheap fizzy white wine (cava or prosecco) next summer... 4lbs of fruit into a 5-litre water container with three bottles of cheap brandy, I'd be putting in some sugar, ... generally about half as much as the fruit for most things and 3/4 as much as the fruit for sloes (swap brandy for gin), but then I do like it sweet... also works well with cheap bourbon to make something nice out of bourbon... a pound of fruit to 2-pint container is my usual rule of thumb if you don't want to make gallon quantities adn it works fine with fruit that has been frozen...
If troubled by excess damsons, after the jam has been produed, they will pickle exceedingly well.
I guess you could also use other plums but not tried Victorias...