2-Ingredient Plum Jam in Instant Pot or Stove

June 15, 2018 (Updated: September 9, 2019) By Aneesha |

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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!

Three jars filled with homemade jam

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 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!

Jars of plum placed on a silver charger plate

My 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 give away to 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, to 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. 🙂

How to Make Plum Jelly with this Recipe

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.

Freshly made plum jam poured in mason jars

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.

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 Recipe for Plum Jam

  1. 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.
  2. 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.
  3. 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.
  4. For 10 cups of fruit, it takes me about 45-55 minutes, depending on how ripe the fruit is.
Four jars filled with homemade plum jam

Instant Pot Recipe versus Stove-Top for Plum Jam

Ever since I got my Instant Pot, I prefer to cook jams and chutneys in that instead of the stove.

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 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

Making this jam is a very easy and straightforward process and can be done in any programmable pressure cooker like Instant Pot, or Mealthy Multipot. Here are the step-by-step instructions:

Step 1: 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.

Chopped plums tossed with sugar, ready for cooking in the Instant Pot.

Step 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.

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! #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #jam #plums #preserves #condiments

Step 3: Close the lid and set the vent to sealing position. Pressure cook on Manual or Pressure Cook for 1 minute.

Step 4: Wait for the pressure to release naturally for 10 minutes (NPR 10). After that carefully, turn the knob half-way to venting position, to allow a slow release of pressure. prevents the liquid from squirting out from the pressure knob. Once the pin drops, open the lid.

Step 5: Turn on SAUTE and let the jam reduce down to a thick spreadable consistency.  Stir every 5-7 minutes.  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.

Thickening plum Jam on saute mode in the Instant Pot
Thick Plum jam made in the Instant Pot using fresh plums and sugar

Step 6: Let the jam cool down completely before adding to the 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.

Four Jars filled with homemade plum jam

Customize the Consistency – Smooth or Chunky

My family likes chunky jams and preserves. This recipe gives you a chunkier jam.  If you prefer a smooth consistency. Reduce it, 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.

Pro-Tips for this Recipe

  • 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.

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Cranberry Sauce Instant Pot by Spice Cravings. Cranberry sauce is a jam like relish made by cooking cranberries with sugar. A popular accompaniment served with Turkey at Thanksgiving & Christmas dinner. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

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Three jars filled with homemade jam

2-Ingredient Plum Jam in Instant Pot

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! #spicecravings #jam #instantpot #plumjam #vegan
4.91 from 10 votes
Print Pin Rate Recipe
Prep Time: 15 minutes
Cook Time: 1 minute
NPR: 10 minutes
Total Time: 1 hour 45 minutes
Servings: 5 8 oz Jars
Calories: 57kcal

Ingredients

  • 10 cups chopped plums washed and pitted
  • 5 cups sugar add 1/2-1 cup more for a sweeter jam

Instructions

Instant Pot Recipe

  • 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 carefully turn the knob half-way to venting position, to allow a slow release of pressure. This prevents the liquid from squirting out from the pressure knob. Once the pin drop, open the lid.
  • Turn on SAUTE. Let the jam reduce down to a thick spreadable consistency.  Stir every 5-7 mins. 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.
  • 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.

Notes

  1. Start with super-ripe plums as they are more juicy and sweet. This gives you a sweeter jam without adding a ton of sugar. 
  2. 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.
  3. 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. 
  4. 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. 
  5. Plums are naturally high in pectin, so this recipe does not need any extra pectin. 
  6. 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.
  7. This recipe has been tested in a 6 qt size Instant pot. If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Serving: 1tablespoon | Calories: 57kcal | Carbohydrates: 14g | Potassium: 32mg | Sugar: 14g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 1mg
Course: Side Dish
Cuisine: American
Keyword: instant pot jam, instant pot plum jam, plum jam recipe
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!

HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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36 Comments

  • Reply
    Lyrical Soul
    October 19, 2019 at 7:29 pm

    5 stars
    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!

    • Reply
      Aneesha
      October 20, 2019 at 10:09 am

      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!

  • Reply
    Anonymous
    September 25, 2019 at 1:06 pm

    How long do they stay in the freezer and once you take them out of the freezer how long do they stay good

    • Reply
      Aneesha
      September 25, 2019 at 6:27 pm

      Hi there! I had mine in the freezer for 6 months, then 3-4 weeks in the refrigerator.

  • Reply
    Beth Mick
    August 21, 2019 at 11:00 am

    5 stars
    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!

    • Reply
      Aneesha
      August 21, 2019 at 6:10 pm

      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!

  • Reply
    Cheryl
    August 20, 2019 at 6:17 pm

    -can you make with pitted unpeeled frozen plums?

    • Reply
      Aneesha
      August 20, 2019 at 10:09 pm

      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!

  • Reply
    RHONDA PERCELL
    August 2, 2019 at 2:49 pm

    5 stars
    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!!

    • Reply
      Aneesha
      August 3, 2019 at 11:51 pm

      Hi Rhonda, you’re most welcome! Peach jam sounds yum, enjoy! Thanks again for stopping by and making my day!

  • Reply
    Nancy K
    July 17, 2019 at 2:11 pm

    Do you think it is possible to substitute Stevia for the sugar?

    • Reply
      Aneesha
      July 17, 2019 at 6:15 pm

      Hi Nancy, Yes, but since I’ve never used it, I wouldn’t be able to suggest the quantity.

      • Reply
        Lubna Sweis
        July 22, 2019 at 7:00 pm

        Hi! How long does it stay good in the fridge for?

        • Reply
          Aneesha
          July 22, 2019 at 8:19 pm

          Hi Lubna, mine lasts in the fridge for 1 week-10 days. I freeze the extra jars and take them out as needed.

      • Reply
        Valerie Peloso
        September 16, 2019 at 9:07 am

        What would be the measurements to do a smaller batch ?

        • Reply
          Aneesha
          September 16, 2019 at 9:50 am

          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!

  • Reply
    Christine
    July 8, 2019 at 11:44 am

    5 stars
    I made it this morning with fresh plums from a friend’s tree! It was easy and is delicious! I’m thrilled!

    • Reply
      Aneesha
      July 8, 2019 at 9:18 pm

      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!

  • Reply
    Marylou F Biasotto
    July 2, 2019 at 1:08 pm

    Adding lemon to jam is not for tartness it is to reduce bacteria. It is a necessary food safety step

    • Reply
      Aneesha
      July 2, 2019 at 6:24 pm

      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.

  • Reply
    Teresa
    June 21, 2019 at 2:56 pm

    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.

    • Reply
      Aneesha
      June 22, 2019 at 11:31 am

      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 🙂

  • Reply
    Cheryl M Godwin
    March 10, 2019 at 5:14 pm

    Can I use dried plums I have an entire case

    • Reply
      aneeshasg
      March 10, 2019 at 6:52 pm

      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!

  • Reply
    Casey
    August 31, 2018 at 9:28 am

    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.

    • Reply
      aneeshasg
      August 31, 2018 at 9:40 am

      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!

  • Reply
    Nancy
    August 19, 2018 at 4:45 pm

    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.

    • Reply
      aneeshasg
      August 19, 2018 at 6:12 pm

      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.

  • Reply
    Dee
    August 18, 2018 at 10:11 am

    Does this need to be stirred during the last sauté phase? Thx!!!

    • Reply
      aneeshasg
      August 18, 2018 at 11:03 am

      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!

  • Reply
    Vicki
    August 10, 2018 at 10:05 am

    Can this be processed in a water bath?

    • Reply
      aneeshasg
      August 10, 2018 at 10:15 am

      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!

  • Reply
    John
    July 4, 2018 at 10:11 am

    Calorie count seems high on the nutrition facts label. Should it be 925 cal per 8 oz jar?

    • Reply
      aneeshasg
      July 4, 2018 at 7:24 pm

      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!

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