Plum Jam - No Pectin (No Peeling)

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.

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

1. Wash and dry the plums.  Pit them and cut them around the seed.  (Pic 1)
2. Toss the chopped plums with sugar in the cooking pot of the Instant Pot. (Pic 2)
3. 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)
4. 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.
5. 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)
6. 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

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.

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

1. 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.
2. 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. 
3. Start with super-ripe plums as they are more juicy and sweet. This gives you a sweeter jam without adding a ton of sugar. 
4. 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.
5. 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. 
6. 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. 
7. 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

More Jam and Chutney Recipes

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📖 Recipe

Plum Jam - No Pectin (No Peeling)

Aneesha Gupta

Easy plum Jam recipe made in the instant pot or stove. Made using only 2 ingredients needed- sugar and plums. No pectin needed!

4.66 from 44 votes

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Prep Time 10 mins

Cook Time 30 mins

NPR 10 mins

Total Time 50 mins

Course Breakfast, Condiment, Jam

Cuisine American

Servings 5 8 oz Jars

Calories 57 kcal

Equipment

• ▢
  Instant Pot
• ▢
  Heavy Bottom Pot or Dutch Oven

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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)

Cook ModePrevent your screen from going dark

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

1. 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.
2. 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. 
3. Start with super-ripe plums as they are more juicy and sweet. This gives you a sweeter jam without adding a ton of sugar. 
4. 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.
5. 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. 
6. 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. 
7. 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.
8. This recipe has been updated with process shots, updated photos, video and tips.

 

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

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