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In the spring when they first start to form, perhaps you should thin them - I don't know whether you do this already. Pick off and discard two-thirds of the fruit, leaving plums every four to six inches - that should allow those remaining to get bigger.
I did that to my peach tree (this is its first year with peaches - very exciting) and it helped a lot, although the peaches were still on the small size. I was thinking it was because it was a young tree and that peach size would increase with age. But, now I am thinking that thinning is the real key - I should have been more ruthless.
There is a golden plum tree at school with pullet size eggs (of course, no one takes care of it at all and the kids swing on it, etc.). I have used its plums for fruit leather and for plum butter. What a lot of work though, skinning and pitting, for such small fruit. Delicious, though!
