This 2-ingredient Plum Jam recipe is like capturing the fresh flavors of summer in a jar! 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 pectin required!
Easiest Jam Recipe Ever!
In this simple 2-ingredient recipe, I start with ripe and juicy plums, washed and chopped around the pit with peels intact. I don't bother peeling the plums as the peel literally melts away as the jam cooks.
I toss the plums with sugar and pressure cook to get a head start. The sugar helps the plums release their juices and natural sweetness, which is why it is important to start with ripe plums, as they are sweeter.
I cook the jam down till it reaches a thick, spreadable jam-like consistency and then leave it to cool. After it cools, I pour it in mason jars.
I refrigerate one jar for immediate use and freeze the rest of them. That simple! This flavorful, sweet and slightly tart homemade jam is one of my favorite things about summer!
No Pectin Jam Recipe
Since plums are naturally very high in pectin, there is no need to add any additional pectin. The jam thickens beautifully as it cooks down and even more as it cools. The best part is that you can customize the consistency and thickness to your liking!
My Generous Plum Tree
There is a big plum-tree in my backyard that bears hundreds of plums every year, way more than we can consume and share with neighbors and friends. So 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, marinades, pancake batter (try that sometime), 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 made so much jam, that even after giving away a few jars, which our friends loved, we definitely have enough homemade jam to last the whole year 🙂
Ingredients & Notes
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 thaw them out half way before using. The quantity of plums 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.
- 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.
Why Make Jam in the Instant Pot
Ever since I got my Instant Pot, I prefer to cook jams and chutneys in that instead of the stove. Here's why:
- 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 manually.
- 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. That's hand-off time for me.
- After that, it takes about 20-30 minutes to reduce on SAUTE mode. So, cooking Plum Jam in the Instant Pot takes about 45-50 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.
How to Make Plum Jam in an Instant Pot- Step by Step Instructions
Making this jam is a very easy and straightforward process and can be done in any electric pressure cooker like Instant Pot, or Mealthy Multipot. Here are the step-by-step instructions:
- 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 (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 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 with a thin layer of jam. (Pic 6)
Stove-top Recipe for Plum Jam
- 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 Jam
Let the jam cool down completely before adding to sterilized air-tight jars. If preserving for longer, use the canning procedures by your preferred brand. Otherwise, store the jam in the refrigerator. I pop a few jars in the freezer and take them out as needed.
Variety of Uses for Plum Jam
This jam is so good, that I could just 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.
Pro-Tips for this Recipe
- 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.
- Plums are naturally high in pectin, so this recipe does not need any extra pectin.
- 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.
Commonly Asked Questions for Plum Jam
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.
Absolutely! You can thaw out the frozen plums half way through and follow this recipe. Just know that frozen fruit released more liquid, so you may end up simmering for 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.
Appetizer Tip: Use this plum jam to make Baked Brie in Puff Pastry. Its a great party appetizer!
More Jam and Chutney Recipes on the Blog
- Peach Ginger Chutney: Sweet juicy peaches cooked with fresh ginger and seasoned with a hint of roasted cumin and cayenne.
- Cranberry Sauce: Sweet, tart and extremely delicious, this ruby red Cranberry sauce is a jam-like relish made by cooking down cranberries with sugar.
- Strawberry Jam: This 3-ingredient Strawberry Jam recipe sings all things springtime. All you need is fresh strawberries, sugar and lemon juice (no pectin!)
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2-Ingredient Plum Jam in Instant Pot
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)
Equipment
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 burning 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 & 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.
- Plums are naturally high in pectin, so this recipe does not need any extra pectin.
- 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 tested in a 6 qt size Instant pot. If you are new to the Instant Pot, please read Quick Set-up Guide or Terminology and Commonly Asked Questions to learn more.
- Recipe updated: This recipe has been updated with process shots, updated photos, video and tips.
or a large 
Nutrition
This recipe has been updated in 2020 with process shots, updated photos, video and tips.
