Plum Jam - No Pectin (No Peeling)

Step 1

Wash and dry the plums.  Pit them and cut them around the seed.

Step 2

Toss the chopped plums with sugar in the cooking pot of the Instant Pot.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.