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. Its 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 Im sharing my simple and easy plum jam recipe, thats made with only 2 ingredients- plums and sugar. I dont 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. Jump to:
To make plum jam, you’ll leave the skins on. The skins have quite a bit of pectin in them, so there’s no need to add pectin!
Plum Jam – No Pectin (No Peeling)
- ▢ 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)
- 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.
- 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.
- 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. Thats because the larger the surface area, the shorter your cook time will be.
- Towards the end, the fruit splashes as it boils, Im sure you dont 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.
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 ~ Canning Done Easy
FAQ
Do I need to peel plums?
Do you have to pit plums when making jam?
How do you peel plums for canning?
What kind of plums are good for jam?