Italian plumsif using another type of plum, the drying time may increase since they are more moist than Italian types
After washing, slice the plums in half all the way around the pit.
Grab each half of a plum and twist gently to separate the halves. Remove and discard the pit.
Place halves cut side down on the dehydrator tray (or cut-side up for less sticking - I can fit more in my dehydrator cut-side down). It's OK to pack them close together.
Dry according to manufacturer's recommendations.* Depending on the size of the plums, start checking them in 4 to 6 hours, turning trays as needed for even dehydrating. Once they are looking more dry, flip them over to complete drying (they'll release from the trays the drier they are - leave them if they are too moist).
Check every 2 hours, removing and packaging up any that are fully dry - showing NO moisture when touched, but are still pliable- and leaving the rest to complete drying.
*I use an Excalibur dehydrator which I run at the maximum temperature of 145 degrees. To dry in an oven: bake at 180 degrees for 8-9 hours OR until chewy with no moisture coming out of them (time will depend on the size and juiciness of your plums).