Peach and Rhubarb Jam
Roasted peaches, baked ones, off-the-tree juicy and impossibly sweet, white and floral; peaches are gold! We’re so peached up and jazzed at the varieties this summer that we’ve dedicated a month of recipes to the precious stone fruit. We’re enjoying a rare, fruitful stone fruit bonanza this year after 5 years of impossibly warm winters (which prevented the fruit from setting) that have given the trees plenty of rest. Enjoy this one- and scroll down for our complete canning resource page for plenty of tips on cooking, sterilizing, processing and storing jam.Print Recipe Pin Recipe
- 1 lb Rhubarb stems mostly red
- 3 lb Pitted peaches
- 1.5 lb Sugar
- 3 oz Lemon Juice
- Cut the peaches into eights (we don’t peel them, especially the very ripe ones) and slice the rhubarb into 3″ lengths.
- Place the peaches, sugar and lemon juice in a wide, non-reactive pot. Turn the heat to medium high and bring the entire jam to a strong boil. Cook, while stirring, for about 5 minutes and add the rhubarb. Continue cooking, turning the heat down as the jam thickens, until the jam is thick enough to coat a metal spoon and not drip.
- Follow the directions on our canning page and enjoy!
Curious about canning? Visit this page first and read up on the 5 simple steps to preserve perfection