This is the sister recipe to my Peach Rhubarb Jam. My favorite out of the two :).
After making the first version, Peach Rhubarb, I remembered why I’m not the biggest fan of Peach Jam- it’s very sweet. I have one heck of a sweet tooth but I found Peach Jam to be a little more than I cared for. I’ll try again this year, reducing the amount of sugar.
I decided to try a second batch, increasing the amount of Rhubarb and decreasing the amount of sugar and peaches. It came out great!
This Rhubarb Peach Jam is still plenty sweet, just not as much as the Peach Rhubarb version. You can taste the rhubarb more but the sweetness of the peaches still shines through.
*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
Rhubarb Peach Jam
Yield: 7 half-pints
- 3 cups diced rhubarb
- 1 cup 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.
