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YIELD
5 8 oz jars
COURSE
Breakfast, Condiment
TIME
50 mins
CUISINE
American
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Wash and dry the plums. Pit them and cut them around the seed.
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Toss the chopped plums with sugar in the cooking pot of the Instant Pot.
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Turn on Saute and let is sit for 2-3 minutes stirring once in between. Within minutes, you’ll have enough liquid in the pot. Cancel Saute.
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Pressure Cook for 1 min at high pressure. Let the pressure release naturally for 10 minutes. Release the remaining pressure manually.
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Turn on Saute and let the jam reduce down to a thick spreadable consistency. Using a potato masher, break down the plums. Stir every 5-7 minutes to prevent the jam from sticking at the bottom.
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Cancel Saute once the jam reaches a thick but pourable consistency and coats the back of a spoon.
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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.