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.
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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 
Beth Mick says
So apparently I commented when I first tried this and I keep coming back. I did a spice infusion of 3 sticks cinnamon, 6 cardamom pods, 1/2 tsp powdered ginger and 1/4 tsp ground cloves and a splash of bottled lemon juice. I'm happy to say it's delicious. Surprisingly it made 8 half pints- just wonderful since several of these jars will be holiday gifts. Thanks again Aneesha!
Aneesha says
Hi Beth, I'm so happy that you enjoy this recipe, and your additions sound so delicious, I may have to try them soon! Thanks again for taking the time to rate the recipe 🙏🏼
Jesse Glessner says
Try a Peach/Plum Jam. You'll find lots of recipes on the Net.
You'll start making more of those jars of goodness over time as it gives a great, great flavor, especially on a couple of slices of toast!
Aneesha says
Will definitely give it a try, thank you!
Laura says
I recently found out the fruit on my tree is edible (I always called them chokecherries and assumed that they weren’t safe to eat— even though my dog always tried to eat them— a friend recently told me they can be quite tart but they are edible!). So I went ahead and made my first jar of purple leaf plumb jam. A cup of sugar with a little more than 2 cups of the fruit (prior to cutting) worked well (and I was using an 8 qt. instant pot)! My fruit was ripe and hard to cut so I mostly squished the seeds out— I didn’t even have to do the mashing step. I just sautéed, pressure cooked for 1 minute, naturally released for 10 and then poured into my 8oz jar hot (I had also heated the jar at 180 in the oven during that time and boiled the lid for 10 minutes). The tart but sweet jam was a hit with both my toddlers and myself. What an easy recipe! Thanks so much!
Aneesha says
Hi Laura, I'm so glad you enjoyed this recipe. Enjoy the jam! Thanks for the taking the time to rate this recipe!
Barbara says
Easy and delish! Made 2 batches in Instant pot and froze plums for a third!
Aneesha says
That's awesome! I'm so glad you enjoyed this recipe.
Chef Girl says
Is this technically safe to consume if one uses an Instant Pot? Seems like it could be dangerous to take a chance if this is not a tested recipe. Do you have research to share on using an Instant Pot to can? Thank you.
Aneesha says
Hi there, I recommend that you use traditional canning methods to preserve them. Hope this helps.
Barbara says
I ate it it's delish and I am still alive!!
Aneesha says
Haha- that's always a good sign!
Barbara says
PS I froze my xtra in plastic freezer 8 oz containers!
Aneesha says
Super!
Aneesha says
I haven't tried using a sugar substitute in this so can't say for sure. Sorry about that. If you do try it, I'd love to hear what worked. Thanks.
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.