This sweet and tart Plum Jam recipe is like capturing the fresh flavors of summer in a jar for the whole year! This homemade jam is nice and thick with small chunks of plum, and has the perfect spreadable consistency.
Whether you make it in your Instant Pot or stove, fresh plums and sugar is all you need to make this pot of deliciousness. No peeling, No pectin!
There is a big plum-tree in my backyard that generously bears hundreds of plums every year, way more than we can consume and share. So every summer my girls and I make a large quantity of plum jam!
We refrigerate a jar or two, share a few with our neighbors and friends, and freeze the remaining jars. It's more than enough to last the whole year. My family simply adores this sweet and tart jam and we put it to good use in many ways (check 'serving suggestions' for ideas!).
Today I'm sharing my simple and easy plum jam recipe, that's made with only 2 ingredients- plums and sugar. I don't even peel the plums as the peel literally melts as the jam cooks.
Plum Jam No Pectin: Since plums are naturally very high in pectin, there is no need to add any pectin. The jam thickens on its own as it simmers and even more as it cools.
Jump to:
Ingredients- Notes & Substitutions
Plums and sugar are the only two ingredients needed to make this delicious spread:
- Plums: Start with juicy ripe plums to maximize on the natural sweetness of the fruit. Pick ripe but firm plums for this recipe. Frozen plums would work too, just add them straight to the cooking pot.
- Sugar: Depending on how sweet or tart the plums are, it can take anywhere from 5- 6.5 cups of sugar to get to the right taste. Use 5 cups to start with and add more sugar after pressure cooking, during the simmering phase.
Note about quantity of plums: This can vary a little depending on the size and variety you pick. I find this article very useful in figuring out quantities of different kind of plums.
How to Make Plum Jam
Making plum jam is a very easy and straightforward process and can be done on the stove, or in an electric pressure cooker, like the Instant Pot.
The Instant pot recipe ends up being more hands-off, but pick whichever one you prefer. Here are the step-by-step instructions for this easy homemade plum jam recipe:
Instant Pot Recipe
- Wash and dry the plums. Pit them and cut them around the seed. (Pic 1)
- Toss the chopped plums with sugar in the cooking pot of the Instant Pot. (Pic 2)
- 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. (Pic 3)
- Close the lid and set the vent to sealing position. Pressure cook on Manual or Pressure Cook for 1 minute. Wait for the pressure to release naturally for 10 minutes, followed by a quick release. Once the pin drops, open the lid.
- Turn on Saute and let the jam reduce down to a thick spreadable consistency. Break down the plums using a potato masher. Alternatively, blend using an immersion blender for a smoother consistency. Stir every 5-7 minutes to prevent the jam from sticking and burning at the bottom. (Pic 5)
- The jam 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. Cancel Saute once the jam reaches a thick but pourable consistency and coats the back of a spoon. (Pic 6)
Stovetop Recipe
- Wash and dry the plums. Pit them and cut them around the seed. Toss the fresh plums with sugar in a stockpot or pasta pot.
- Add the plum and sugar mixture to the pot. Start on a medium-high heat and 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. 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 how ripe the fruit is.
How to Store
Refrigerate: Let the jam cool down completely before adding to sterilized air-tight jars, like mason jars. For immediate use, I store a jar in the refrigerator. It stays good up to a month.
Canning: Plum jam can be stored for up to a year by following a proper canning process. Store in a cool, dark and dry place. I follow this canning procedure.
How to freeze Plum Jam? After the jam has cooled, I close the lid with an airtight seal and place a few jars in the freezer. Jam stays good in the freezer for up to 6 months. Thaw it in the fridge when ready to eat.
How to prevent jam from spoiling? To prevent any microbial contamination, use a clean spoon to scoop out jam and use another knife or utensil to spread it.
Serving Suggestions
This jam is so good, that I could just eat it by the spoon. Here are a few ways on how to eat plum jam:
- Breakfast: It makes for a great breakfast spread on an English Muffin.
- Snack: Smear it with cream cheese on a slice of multi-grain bread for a yummy and filling snack.
- Appetizer: Use this plum jam to make Baked Brie in Puff Pastry. Its a great party appetizer!
- Cheese Board: I also like to serve it on my cheese platter, paired with creamy brie, some goat cheese with crackers.
- Marinate: Additionally, we mix it with olive oil, balsamic vinegar and seasoning, and it makes for a great marinade for chicken.
- Dressing: Finally, one of our family's favorite uses is to jazz up a simple vinaigrette with a dollop of plum jam.
Recipe Tips
- Quantity of Plums: 10 cups of pitted and chopped plums. It takes roughly 4 pounds plums to get that quantity, but that can vary depending on size and variety of plums.
- Quantity of sugar: Depending on how sweet or tart the plums are, it can take anywhere from 5- 6.5 cups of sugar to get to the right taste. Use 5 cups to start with and add more sugar after pressure cooking, during the simmering phase.
- Start with super-ripe plums as they are more juicy and sweet. This gives you a sweeter jam without adding a ton of sugar.
- Use your largest and widest pot to make this jam. That's because the larger the surface area, the shorter your cook time will be.
- 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 as that protects your hands from the splashes when you are stirring.
- This recipe gives you a chunkier jam. If you prefer a smooth consistency, reduce the plum-sugar mixture, puree it using an immersion blender or and pass it through a large Food Strainer.
Plum Jam FAQs
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.
This is a personal preference. I don't peel the plums as they disintegrate while cooking. My family prefers a chunky textured jam, so this works for us. But if you like an absolutely smooth jam, you can either remove the skins or puree the jam after cooking.
Yes, you can! I pit the plums and chop them in big pieces, then freeze in a food storage bag. To make jam from frozen plums, simply add them to the Instant pot without thawing, and continue the process. Since frozen fruit released more liquid, you will have to simmer the jam for a bit longer after pressure cooking.
Yes, Plums and other stone fruits like peaches, nectarines, pluots contain a high amount of pectin, which is why the jam thickens on its own.
Since plums naturally contain a high amount of pectin you can make plum jam without using pectin. Simply follow this recipe to make jam.
More Jam and Chutney Recipes
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📖 Recipe
Plum Jam - No Pectin (No Peeling)
Ingredients
- 10 cups chopped plums washed and pitted (about 4 lbs.) ½
- 5 cups sugar add ½-1 cup more for a sweeter jam (depends on plums)
Instructions
Instant Pot Recipe
- Wash and dry the plums. Pit them and cut them around the seed.
- Toss the chopped plums with sugar in the cooking 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 and set the vent to sealing position. Pressure cook on Manual or Pressure Cook for 1 minute. Wait for the pressure to release naturally for 10 minutes (NPR 10), followed by a quick release. Once the pin drops, open the lid.
- Turn on Saute and let the jam reduce down to a thick spreadable consistency. Using a potato masher, break down the plums. Alternatively, blend using an immersion blender for a smoother consistency. Stir every 5-7 minutes to prevent the jam from sticking at the bottom.
- The jam 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. Cancel Saute once the jam reaches a thick but pourable consistency and coats the back of a spoon with a thin layer of jam.
- 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.
Stove Top Recipe
- Wash and dry the plums. Pit them and cut them around the seed. Toss the fresh plums with sugar in a stockpot or pasta pot.
- Add the plum and sugar mixture to the pot. Start on a medium-high heat and 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. 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 how ripe the fruit is.
Video
Notes
- Quantity of Plums: 10 cups of pitted and chopped plums. It takes roughly 4 pounds plums to get that quantity, but that can vary depending on size and variety of plums.
- Quantity of sugar: Depending on how sweet or tart the plums are, it can take anywhere from 5- 6.5 cups of sugar to get to the right taste. Use 5 cups to start with and add more sugar after pressure cooking, during the simmering phase.
- Start with super-ripe plums as they are more juicy and sweet. This gives you a sweeter jam without adding a ton of sugar.
- Use your largest and widest pot to make this jam. That's because the larger the surface area, the shorter your cook time will be.
- 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 as that protects your hands from the splashes when you are stirring.
- 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. - This recipe has been updated with process shots, updated photos, video and tips.
or a large 
Amanda Kilbourne says
I just pulled mine out of my express pot. I'm certain it thickened beautifully, it coated the back of the spoon and when the spoon cooled it was a great consistency. I used my submersion mixer and really blended it well. I found the wild plums on the organic farm I work on, along with some wild elderberries. I juiced the elderberries using a stovetop method and ended up with 1/4 cup of juice. I only had a 1.25 pounds of plums, plus the quarter cup of elderberry juice. I added a cup and a half of sugar, some cardamom, cinnamon and nutmeg. It tastes amazing and I can't wait for the jars to cool so I can start eating it!
Aneesha says
Hope you love it Amanda! Love your spice additions!
Lujennie says
My neighbors have given me several bags of plums, so I made this with the first bag with this recipe. I would like to add cardamom, but I am not sure when to add it...in the beginning, at the end, ???? I think cinnamon or cardamom would give it a little more depth. I am excited to make my second batch. (I also did this recipe with figs from same neighbors. It worked just as well!)
Aneesha says
Hi Lujennie, cardamom sounds great. You can add that towards the 'last minute' of simmering. Cinnamon can be added after pressure cooking. Hope you enjoy the 2nd batch as well!
Jessica says
I made a batch of this and it is really delicious! Had been scared to try jam, but hate seeing all my tree's plums on the ground every year. The IP and your simple recipe & instructions made it so easy!
I'm about to use up the rest of my plums with batch #2 but am hoping to use a water bath to seal this batch. I checked the link you recommended (since every other place I checked said to follow the recipe's instructions!) but even on this one it says "The length of the processing time will vary from recipe to recipe." I'm using mason jars with bands & lids...any sense of how long to boil the (filled) jars? Thank you for any assistance you can provide!
Aneesha says
Hi Jessica, the exact time will depend on multiple factors. I use Ball jars and find their link helpful in calculating time for my area and altitude: https://www.freshpreserving.com/canning-101.html Hope this helps. Enjoy the jam!
Jessica says
Hmmmm, thank you, but that link doesn't give any guidance for processing times either. I just don't even know how to guess!
Aneesha says
Try this link Jessica: https://www.freshpreserving.com/water-bath-canning.html
Dori says
Hi,
Can this be a waxed sealing method?
Thank you for posting this. I am very excited.
Aneesha says
Hi Dori, I haven't tried that so can't say for sure. Hope you enjoy the jam!
Patricia says
If I add a little citric acid and water bath the jars, will this be shelf stable? I don’t have much freezer/fridge space! Thanks !
Aneesha says
Hi Patricia, I recommend following canning instructions by your preferred brand to make this jam shelf stable.
Catherine Pitts says
I was gifted a box of Italian prune plums. They are more firm and less juicy than the plums in your photos. I had made delicious jam from these 20 years ago. Thank you, so much, for your easy recipe. I may never cook jam on the stove again! I made one batch with Allulose sweetener and added the juice of 1 lemon. Note: it tastes great, and thickened nicely, but became a volcano when I released the pressure after 10 minutes of slow release. My second batch, made with sugar, did not have that problem. Thanks, again for a super easy recipe that makes delicious jam. I still have plums. Next, I'll make mixed fruit jam!
Aneesha says
Hi Catherine, I'm so glad you enjoyed this recipe. Thank you! I would recommend adding any sweetener other than sugar 'after' pressure cooking the plums. You can add that while you're simmering and cooking down the plums.
Jennifer says
Thank you, thank you! This recipe is delicious! We used the InstaPot instructions and it worked great. We love the flavor. It tastes so fresh and with lots of plum flavor. And the recipe was easy and clear to follow. As a note to others, we doubled the recipe because we had so many plums, and while that fit fine in our InstaPot in the beginning, the challenge was during the sauté at the end, when it bubbled and splattered. Lesson learned! Next time, we will increase only to 1.5 at most. Thank you for the recipe and also your quick responses to my questions about quantity!
Aneesha says
Hi Jennifer, Thank you! I'm so glad you liked the results too! And thanks for the tip- very useful, I will share that in the post when I update it. Thanks again!
Jennifer says
Hello! Can you please clarify whether the 10 cups of plums is counted before chopping and putting them, or after that is done? Thank you!
Aneesha says
Hi again, just replied to you earlier message. Sorry it took a day to get back- enjoy the jam!
Jennifer says
Hello, we have a plum tree with beautiful fruit, and this recipe looks great! For clarification, is the quantity of 10 cups of plums counted before or after they are pitted and halved? Thank you!
Aneesha says
Hi Jennifer, thank you. It's 10 cups of pitted chopped plums. I just cut around the pit and measure. There might be slight variation depending on the size of your plums, but you can always adjust the sugar after it pressure cooks. When it is sautéing, just give it a taste test and adjust the sugar. enjoy!
Jennifer says
Thanks so much! I didn’t think my messages had gone through - sorry about that! And I’m looking forward to making this recipe today! Thank you for this info - much appreciated!
Aneesha says
Hi Jennifer, no problem! Sometimes it takes time to reply to the queries, but I'm glad I made it on time 🙂
Bonnie says
Made this recipe out of curiosity, my neighbor invited me to pick some plums, I’m grateful to my neighbor and you for the post, first time ever canning, this tastes better than store bought jams, and I’m loving the chunks of plum, again thanks
Aneesha says
Hi Bonnie, That's so wonderful, thank you! I'm so glad you enjoyed it too, this is one of my favorite jams to make in the IP!
Lyrical Soul says
Late freight, l know, but I got a box of plums and needed a jam as the base of my plum tart. Yours seemed the easiest so I went for it.
Perfect jam!
Some tips:
Beware of the boil over. Don't go far. Stir, stir, stir.
Get a clear glass Instant Pot lid to make this.
Use a masher because chunky doesn't describe the end result at first.
I added a tsp of vanilla to jazz it up.
I'm not clear if I can just put it in a jar as is, or if I have to sterilize the jars first.
Thanks for this recipe! Amazing!
Aneesha says
Hi there, I am so glad you liked this recipe. Thanks for the great tips, I'll add them to the recipe to add more clarity in instructions. Thanks again!
Anonymous says
How long do they stay in the freezer and once you take them out of the freezer how long do they stay good
Aneesha says
Hi there! I had mine in the freezer for 6 months, then 3-4 weeks in the refrigerator.
Beth Mick says
I just got my Instant Pot for Amazon Prime Day this year (2019). I was excited to try jam in it. Lo and behold, we were gifted a quantity of *very* ripe plums. I followed Aneesha's recipe to the letter. I was worried it might not thicken (ok, so if it doesn't, who cares? lots of lovely topping for pancakes, waffles, etc.) However, it thickened beautifully and I canned it. I am really happy with the results. Thank you so much!
Aneesha says
Hi Beth, I am super duper happy that this recipe worked well for you. It's one of my favorite jams to make:) Thanks a lot for sharing your feedback!
Cheryl says
-can you make with pitted unpeeled frozen plums?
Aneesha says
Hi Cheryl, sure you can. The thing to keep in mind is that frozen plums will release more liquid and will have a weaker flavor as compared to fresh plums, so you might have to saute a little longer to dry that liquid and may have to adjust sugar based on how sweet you like your jam. Hope you enjoy it!
RHONDA PERCELL says
Thanks so much for this recipe! I bought some plums from our local farmers' market and was looking for a good recipe! I have been canning for several years and using the Instant Pot to cook the fruit is pure genius!!! Thanks so much...I'm so excited to make peach jam using my Instant Pot to cook down the peaches....Thanks Again!!
Aneesha says
Hi Rhonda, you're most welcome! Peach jam sounds yum, enjoy! Thanks again for stopping by and making my day!
Nancy K says
Do you think it is possible to substitute Stevia for the sugar?
Aneesha says
Hi Nancy, Yes, but since I've never used it, I wouldn't be able to suggest the quantity.
Lubna Sweis says
Hi! How long does it stay good in the fridge for?
Aneesha says
Hi Lubna, mine lasts in the fridge for 1 week-10 days. I freeze the extra jars and take them out as needed.
Valerie Peloso says
What would be the measurements to do a smaller batch ?
Aneesha says
Hi Valerie, you can easily half the recipe. There is a 'serving size' slider in the recipe card, you can move it horizontally to reduce or increase the quantity. That being said, depending on your pressure cooker size, it will need a certain amount of liquid to come to pressure, so please keep that in mind when reducing quantity. Hope this helps!
Christine says
I made it this morning with fresh plums from a friend’s tree! It was easy and is delicious! I’m thrilled!
Aneesha says
Hi Christine, that's great! I harvested some plums from my backyard and am getting ready to make it too! So glad you enjoyed this recipe. Thanks for sharing!
Marylou F Biasotto says
Adding lemon to jam is not for tartness it is to reduce bacteria. It is a necessary food safety step
Aneesha says
Hi Marylou, Plums are high-acid foods with a pH value much lower than 4.6, so they do not need any added acid to be canned safely.
Teresa says
Did this yesterday but with some lemon juice. Took long time to boil down but all jars sealed & thickened when cooked. Sweet while cooking but a touch of sour when tried this morning out of fridge. Really good on muffin.
Aneesha says
Hi Teresa, thanks for trying this recipe, glad you enjoyed it. Even I love the touch of tart and it goes great on toast 🙂 The boiling down time varies depending on how juicy the plums are and also the quantity. Thanks for stopping by and commenting 🙂
Cheryl M Godwin says
Can I use dried plums I have an entire case
aneeshasg says
Hi Cheryl, I have personally never used dried plums in this recipe, so wouldn't be able to give you specifics. Did you try searching on google? I would think the recipe would need more liquid and less sugar if using dried plums. Sorry I couldn't be of much help!
Casey says
Sorry if this is a silly clarification that is obvious. Is the yield from 10 cups of fruit and 5 cups of sugar, 40oz of jam? Just want to make sure I sterilize the correct number of jars. Thank You.
aneeshasg says
Hi Casey, I filled up 5 8oz ball jars with this quantity. The fifth one, was maybe a few tablespoons short, but around 40oz is what I would say. There is always a slight variation in final quantity, depending on how much you thicken it. Hope that helps!
Nancy says
This sounds delicious but since I live in a tropical climate I have no access to plums. I wonder how this method wouldwork on my Guava or Lilikoi Jam. I might have to add pectin but the instant pot simmer sounds great.
aneeshasg says
Hi Nancy, Than you! I have no idea about Lilikoi, sorry. As for Guavas, since they're are not as juicy as plums, you may have to add a little water to build pressure in the pot. Also, you might have to increase the sugar quantity. Saute feature thickens the jam a lot. Would love to hear how your jams turn out.
Dee says
Does this need to be stirred during the last sauté phase? Thx!!!
aneeshasg says
Hi Dee, Yes, you do have to stir it a few times to prevent it from sticking to the bottom. I have added that to the instructions to add clarity. Hope you enjoy this jam recipe. Thanks!
Vicki says
Can this be processed in a water bath?
aneeshasg says
Hi Vicki, When I can this or any jam, I follow the water bath method by 'Ball'. It's on their website. I've been following that for many years now. Hope this helps!
John says
Calorie count seems high on the nutrition facts label. Should it be 925 cal per 8 oz jar?
aneeshasg says
Hi John, You are right! This nutrition calculator plugin has been a little challenging lately, will figure out a way to fix it. Thanks for pointing that out, I appreciate it!