My backyard has a big plum tree that generously bears hundreds of plums yearly, 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 no-pectin recipe made with only 2 ingredients- plums and sugar. I don’t even peel the plums as the peel melts as the jam cooks.
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 the natural sweetness of the fruit. Pick ripe but firm plums for this recipe. Frozen plums would work too, no need to thaw them. Sugar: Depending on how sweet or tart the plums are, it can take 5 to 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.
How to Make Plum Jam
Making plum jam is a 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 and photos:
Instant Pot Recipe
Stovetop Recipe
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 for 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.
Serving Suggestions
Here are a few ways on how to serve 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. It’s a great party appetizer! Cheese Board: I also like to serve it on my cheese platter, paired with creamy brie, and 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 or pork. Salad 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 of 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 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 pass it through a large food strainer.
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