If you love peaches and you love rhubarb, you will love this jam!
I have to versions of Peach and Rhubarb Jam- one more “peachy” and one more “rhubarby” (that made-up word is funnier when using an Australian accent).
The Peach Rhubarb jam is sweeter, with more of the peach shining through. Whereas the Rhubarb Peach Jam highlights the rhubarb more, a little more tart and not as sweet. Personally I prefer the Rhubarb Peach version but they are both delicious!
*Tip for when making jam- when adding sugar, be sure to add all at once and constantly stir after! It is very easy for it to burn and ruin your batch. Also, don’t double jam recipes- they are more likely to not set up properly when doubled.
*This recipe is adapted from the Ball canning recipe for Strawberry Rhubarb Jam
Peach Rhubarb Jam
Yield: 7 half-pints
- 2 cups diced rhubarb
- 2 cups diced fresh or frozen peaches (if frozen, thaw first)
- 4 tbsp. lemon juice
- 1 package (1.75 oz) regular powdered fruit pectin (reduced sugar pectin can be substituted, follow the directions on container)
- 4 cups granulated sugar
- Prepare canner, jars, and lids.
- In a deep stainless steel saucepan, combine the rhubarb, peaches, and lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring contantly, for one minute. Remove from heat and skim off foam if any is present.
- Ladle hot jam into prepared jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes then remove jars, cool, and store.