With this Rhubarb-Peach Jam, we broke every rule that our mom taught us about making jam. Her big thing is that you have to follow the directions *exactly* or it won’t jell. But this time we didn’t have the ingredients to do it all exactly, so we just improvised… and it turned out great anyway! (Sorry, Mom!)
First, we started with a mismatched collection of some fresh rhubarb and some frozen rhubarb. (Does “frozen” matter when you’re making jam? Not necessarily. The fruit just needs to be completely defrosted.)
Next, when we decided to make some jam with it, we realized that there weren’t any directions for rhubarb jam in our box of pectin. So we figured that the recipe for sour cherry jam would be close enough.
But when we put the chopped fruit in the pot for the first stage where you “bring it to a boil,” there wasn’t really anything to bring to a boil. It was just… chopped rhubarb. (Other fruits are just juicier?)
So we decided to add some peaches, but we didn’t have any fresh peaches, so we went with frozen peaches. (Right about now we can sense our mom tearing her hair out. This is never going to work!)
But who knew it; it all just… jelled. And it came out to be a beautiful pink-and-gold jewel-studded jam. And it tastes heavenly. Sometimes Mom knows best… Sometimes you have to do your own thing.
Rhubarb Peach Jam Recipe
A pretty pink and gold jam made with fresh (or frozen) rhubarb and peaches.
- 5 cups sugar
- 4 cups chopped rhubarb (fresh or frozen and defrosted)
- 1/2 cup chopped peaches (fresh or frozen and defrosted)
- 1 packet fruit pectin (1.75 oz.)
- 1 tbsp butter (to prevent foaming) (optional)
Prepare and sterilize all of the jars and lids for canning. Measure the sugar into a large bowl and set it aside.
Put the chopped rhubarb and peaches into a large heavy stockpot and combine with the fruit pectin (and the butter, if you are using it). Heat the mixture over high heat and cook, stirring continuously, for about 8 minutes. The liquid should be released from the fruit and it should look a little bit soupy and be bubbling constantly.
Add in the sugar all at once and stir quickly to combine. Bring the mixture to a full rolling boil (boils continuously even as you stir). When it reaches a full rolling boil, boil it for one minute exactly. Remove from heat.
Ladle the jar carefully into prepared jars, up to about 1/4 inch below the top. Clean the rims of the jars with a damp cloth. Put the lids on the jars and screw on the rings loosely.
Process your jars according to your canner directions, or for five minutes in a boiling water bath. Remove from the bath and wait for the lids to pop shut. Once they have popped, they are shelf-stable. If for some reason the lid doesn't seal, store the jam in the refrigerator.
A few jam-making tips:
1) Always have your jars sterilized and ready to go before you start cooking the fruit.
2) Have your sugar measured out ahead of time. That way, when the big moment arrives to add the sugar you can just dump it straight in.
3) Remember that boiling sugar is a super-hot boiling liquid. Consequently, you should take all necessary safety precautions and keep small children away during the process.
Now that you’ve made the jam, what can you use it for? Anything, really! We put it on some croissants that we made. Also, we used it in a peanut butter and jelly for some kids. And we’re thinking about sending some to our mom….
Blogger disclosure: Melissa’s Produce gave us rhubarb to sample. We did not receive compensation for this post. This post contains links to our Amazon affiliate account. All opinions expressed are our own.