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.
1lbRhubarb stemsmostly red
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