This recipe for 2-ingredient Plum Jam is like capturing the fresh flavors of summer in a jar! Plums and sugar is all you need to make this pot of deliciousness. I cook down the sweet and tart plums with sugar, which helps them release their juices and natural sweetness. I cook it till it reaches a thick, spreadable jam-like consistency! This flavorful, sweet and slightly tart jam is one of my favorite things about summer!
Plum Tree
There is a big plum-tree in my backyard. Every year, it bears hundreds of plums, way more than we can consume and give away to friends. Every summer, during those 3-4 weeks in June, we get super creative with plums. Some of our favorite things to do are, add them to salads, to marinades, pancake batter, 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 picked ripe and juicy plums, washed and chopped them (no peeling), tossed them with sugar, and pressure cooked them to get a head start. Then, we reduced the liquid, till it reached a jam-like consistency. The result was a sweet & tart jam that is to die for. We made so much jam, that even after giving away a few jars, we definitely have enough to last the year. 🙂
Variety of Uses for Plum Jam
This jam is so good, that I could 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 Plum Jam 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
- Wash and dry the plums. Pit them and cut them into quarters. Toss the fresh plums with sugar.
- Take a Stockpot
– the wider the better, because the larger the surface area, the quicker your cook time will be. It’s always a good idea to use a deep pot for jams and chutney. 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, it protect your hands from the splashes when you’re stirring.
- Add the plum and sugar mixture to the pot. Start on a medium-high heat, 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
or a Hand Blender
. 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 the juiciness of the fruit.
– the wider the better, because the larger the surface area, the quicker your cook time will be. It’s always a good idea to use a deep pot for jams and chutney. Towards the end, the fruit splashes as it boils, I’m sure you don’t want it all over your cooktop, so, using a 
comes in handy with a recipe like this. Use a tall 
or a 
with a long handle, it protect your hands from the splashes when you’re stirring.
or a 
. 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 the juiciness of the fruit.
Instant Pot Recipe versus Stove-Top for Plum Jam
In the recipe, I have cooked this jam in my electrical pressure cooker, Instant Pot
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
Unbelievably Easy Recipe
Making this jam is a very easy and straightforward process. Take a look:
Toss the chopped plums with sugar
Heat on Saute for 2-3 mins, to release juices.
Turn On SAUTE to reduce
Result should be thick and jam-like consistency
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
More Recipes like this
If you like this recipe, here’s a recipe for PEACH GINGER CHUTNEY that you’ll love! Try it!
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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!
- 10 cups chopped plums washed and pitted
- 5 cups sugar add 1/2-1 cup more for a sweeter jam
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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.
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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 (NPR 10). Carefully, turn the knob half-way to "Venting position", to allow a slow release of pressure. This comes in handy when cooking soups and sauces, as it prevents the liquid from squirting out from the pressure knob. Once the pin drop, open the lid.
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Turn on SAUTE on high. Now let the jam reduce down to a thick spreadable consistency. It 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.
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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.
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Wash and dry the plums. Pit them and cut them into quarters. Toss the fresh plums with sugar.
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Take a Stockpot: the wider the better, because the larger the surface area, the quicker your cook time will be. It’s always a good idea to use a deep pot for jams and chutney. 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, it protect your hands from the splashes when you’re stirring.
-
Add the plum and sugar mixture to the pot. Start on a medium-high heat, 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 or a Hand Blender. 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 the juiciness of the fruit.
My family likes chunky jams and preserves. 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
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.
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2 Comments
John
July 4, 2018 at 10:11 amCalorie count seems high on the nutrition facts label. Should it be 925 cal per 8 oz jar?
aneeshasg
July 4, 2018 at 7:24 pmHi 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!