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
Equipment
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 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
- 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.
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!