This recipe for 2-ingredient Plum Jam is like capturing the fresh flavors of summer in a jar! Plums and sugar is all you need to make this pot of deliciousness. No pectin required!
In this plum jam recipe, I cook down the sweet and tart plums with sugar, which helps them release their juices and natural sweetness.
I cook it till it reaches a thick, spreadable jam-like consistency! This flavorful, sweet and slightly tart homemade jam is one of my favorite things about summer!
There is a big plum-tree in my backyard. Every year, it bears hundreds of plums, way more than we can consume and give away to friends.
Every summer, during those 3-4 weeks in June, we get super creative with plums 🙂
Some of our favorite plum recipes are to incorporate them to salads, to marinades, pancake batter, and even grill and serve them with vanilla ice cream.
This summer, to preserve their delicious flavors and enjoy it year round, my kids and I made some plum jam.
We picked ripe and juicy plums, washed and chopped them around the pit (with peels intact), tossed them with sugar, and pressure cooked them to get a head start.
Then, we reduced the liquid, till it reached a jam-like consistency. The result was a sweet & tart jam that is to die for.
We made so much jam, that even after giving away a few jars, we definitely have enough homemade jam to last the whole year. 🙂
If you want to make plum jelly instead, after pressure cooking, saute until you reach a jelly-like pourable consistency. Strain the mix through a strainer or straining cloth. Some plum jelly recipes add pectin to make jelly’s thicken.
Variety of Uses for Plum Jam
This jam is so good, that I could eat it by the spoon 😉 Here are a few ways my family enjoys plum jam.
It makes for a great breakfast spread on an English Muffin.
Smear it with cream cheese on a slice of multi-grain bread for a yummy and filling snack.
I also like to serve it on my cheese platter, paired with creamy brie, some goat cheese with crackers.
Additionally, we mix it with olive oil, balsamic vinegar and seasoning, and it makes for a great marinade for pork or chicken.
Finally, one of our family’s favorite uses is to jazz up a simple vinaigrette with a dollop of plum jam.
Cooking Time Variation
You can make this plum jam recipe on the stove-top, or in the pressure cooker.
Both methods take about the same time. The cooking time also depends on how juicy and sweet the plums are, and, how big a batch you’re making.
In general, using a pot with a larger surface area will be quicker than using a sauce pan.
Stove-top Plum Jam Recipe
Wash and dry the plums. Pit them and cut them into quarters. Toss the fresh plums with sugar. This is a no pectin plum jam recipe; all you need is the sugar.
Take a Stockpot– the wider the better, because the larger the surface area, the quicker your cook time will be.
It’s always a good idea to use a deep pot for jams and chutney.
Towards the end, the fruit splashes as it boils, I’m sure you don’t want it all over your cooktop, so, using a Splatter Screen comes in handy with a recipe like this.
Add the plum and sugar mixture to the pot. Start on a medium-high heat, when the fruit comes to a boil, reduce the heat to medium and keep stirring every 5 minutes or so.
For 10 cups of fruit, it takes me about 45-55 minutes, depending on the juiciness of the fruit.
Instant Pot Recipe versus Stove-Top for Plum Jam
In the recipe, I cooked this jam in my electrical pressure cooker, Instant Pot.
Pressure cooking the fruit and sugar gives me a head start on the cooking process. I wait for the pressure to release naturally for about 10 minutes (NPR 10), after which, I release the remaining pressure by turning the knob to “Sealing” position.
So, it takes around 10 minutes to come up to pressure, cooks for 1 minute, then 10 minutes of NPR. But, for these 21 minutes, I don’t have to babysit the pot.
After that, it takes about 20-30 minutes to reduce on SAUTE mode. So, cooking Plum Jam in the Instant Pot takes about 45 minutes for 10 cups of fruit.
That’s about the time it takes me to make it on the stove-top too, but the BIG difference is, that I don’t have to stand by the stove stirring, for those 45 minutes.
So, I would say pressure cooking the jam in the Instant Pot has a clear advantage for me.
Unbelievably Easy Plum Recipe
Making this jam is a very easy and straightforward process. Take a look:
Step 1: Toss the chopped plums with sugar
Step 2: Heat on Saute for 2-3 mins, to release juices
Step 3: Turn On SAUTE to reduce
Step 4: Result should be thick and have jam-like consistency
Consistency – Smooth or Chunky
My family likes chunky jams and preserves.
The result will be a smooth, syrupy yumminess, which will thicken as it cools down.
More Recipes like this
If you like this recipe, here are two more sauce / chutney recipes that you will love!
Peach Ginger Chutney
|Instant Pot Cranberry Sauce|
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This recipe for 2-ingredient Plum Jam is like summer in a jar! Sweet & tart plums cooked with sugar, and reduced to a thick, spreadable consistency! Yum!
- 10 cups chopped plums washed and pitted
- 5 cups sugar add 1/2-1 cup more for a sweeter jam
Wash and dry all the plums. Chop the plums around the pit and toss them with sugar in the inner pot of the Instant Pot. Turn on SAUTE and let is sit for 2-3 minutes, stirring once in between. This time is enough for the plums to start releasing juices. Within minutes, you'll have enough liquid in the pot. Cancel Saute.
Close the lid. Set vent to Sealing position. Pressure cook on Manual/Pressure Cook for 1 minute. Wait for the pressure to release naturally for 10 minutes after that (NPR 10). Carefully, turn the knob half-way to "Venting position", to allow a slow release of pressure. This comes in handy when cooking soups and sauces, as it prevents the liquid from squirting out from the pressure knob. Once the pin drop, open the lid.
Turn on SAUTE on high. (If your pot tends to get hot fast, select medium temperature). Now let the jam reduce down to a thick spreadable consistency. Stir in between. It will continue to thicken once it cools down. Depending on the quantity and the juiciness of the plums, this can take anywhere from 20-30 minutes.
Let the jam cool down completely before adding to jars. If preserving for longer, use the canning procedures by your preferred brand. Else, store the jam in the refrigerator. I pop a few jars in the freezer and take them out as needed.
Wash and dry the plums. Pit them and cut them into quarters. Toss the fresh plums with sugar.
Take a Stockpot: the wider the better, because the larger the surface area, the quicker your cook time will be. It’s always a good idea to use a deep pot for jams and chutney. Towards the end, the fruit splashes as it boils, I’m sure you don’t want it all over your cooktop, so, using a Splatter Screen comes in handy with a recipe like this. Use a tall Wooden Spoon or a Silicone Spatula with a long handle, it protect your hands from the splashes when you’re stirring.
Add the plum and sugar mixture to the pot. Start on a medium-high heat, when the fruit comes to a boil, reduce the heat to medium and keep stirring every 5 minutes or so. You can mash the fruit to your liking using a Potato Masher or a Hand Blender. The jam is done when it has reduced down to a jam-like consistency. For 10 cups of fruit, it takes me about 45-55 minutes, depending on the juiciness of the fruit.
My family likes chunky jams and preserves. This recipe gives you a chunkier jam. If you prefer a smooth consistency, reduce the plum-sugar mixture, and pass it through a Food Mill or a large Food Strainer. The result will be a smooth, syrupy yumminess, which will thicken as it cools down.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.