Best 4 Peach Rhubarb Jam Recipes
Indulge in a delightful culinary journey as we embark on the exploration of peach and rhubarb jam, a delectable treat that harmonizes the vibrant flavors of sweet peaches and tart rhubarb. This versatile jam holds a prominent place in culinary history, offering a tantalizing blend of flavors that can transform ordinary meals into extraordinary culinary experiences. With its vibrant red hue and enticing aroma, peach and rhubarb jam is a symphony of flavors that will leave your taste buds craving for more. Discover the art of crafting this delectable jam through our curated collection of recipes, each offering unique variations and culinary insights to suit every palate. Whether you prefer a classic approach or a contemporary twist, our recipes will guide you through the process of creating this timeless classic.
Let's cook with our recipes!
PEACH & RHUBARB JAM
This jam is delightful! Great combination of the peach and rhubarb. It's not too sweet, just a nice mellow flavor. Give it a try and let me know what you think!
Provided by Lisa Clarice
Categories Fruit
Time 35m
Yield 6 8 oz. jars
Number Of Ingredients 5
Steps:
- Dice rhubarb and place in pan over medium heat with 1/2 cup lemon juice.
- Cook rhubarb until soft approximately 5-10 minutes.
- Remove peach skins, pit, and cut peaches into bite size pieces.
- Mash peaches and place into pan with rhubarb.
- Stir. Let mixture come to a boil. Reduce heat and cook 30 minutes.
- In separate bowl, mix together sugar and pectin.
- Add sugar/pectin mixture to peach and rhubarb pan.
- Stir together and let come to a boil.
- Remove from heat and fill jars to 1/4" of top. (Recipe makes six 8oz. jars).
- Wipe rims clean and screw on 2-piece lids.
- Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.
PEACH RHUBARB JAM
This quick jam is easy to make, especially for beginning jam makers. It also makes a great gift for friends and family! -Darlene Desotel, Monona, Iowa
Provided by Taste of Home
Time 30m
Yield about 7 half-pints.
Number Of Ingredients 4
Steps:
- In a large bowl, combine rhubarb and sugar; allow to stand overnight. Transfer to a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes., Meanwhile, chop peaches from filling. Add chopped peaches and remaining filling to saucepan; return to a boil. Remove from heat; add gelatin and stir until dissolved. Spoon into canning jars or freezer containers. Cool completely. Refrigerate or freeze.
Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
PEACH RHUBARB JAM- EASY!
Even if you have never made jam before you can make this one. Its good and EASY! This recipe came from a friend who loves rhubarb. Its an easy jam to make and can be stored in the freezer in small canning jars. Since rhubarb and peaches are not in season at the same time this is a great way to make jam combining them... using...
Provided by Kathie Carr
Categories Jams & Jellies
Time 35m
Number Of Ingredients 5
Steps:
- 1. In a large bowl mix rhubarb and sugar. Cover and let sit overnight in refrigerator. The next day put rhubarb in a large saucepan. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Meanwhile cut peaches in peach pie filling into small pieces. When rhubarb has cooked the full 10 minutes stir in peaches and bring back up to a boil.
- 2. Remove from heat. Mix in jello and stir until dissolved. Add food coloring. Mix well. Spoon jam into 7 half pint canning jars leaving 1 inch head space as jam will expand when frozen. Screw on lids and allow jam to cool. Freeze until ready to use. After jars ae opened store in refrigerator.
PEACH RHUBARB JAM
This is a variation of the Blueberry Rhubarb Jam recipe. You can use splenda and sugar free jello and it will turn out great, it will just make a smaller batch. I only gave a cook time on this recipe, because the prep time will vary if you use fresh rhubarb or frozen already diced rhubarb.
Provided by Legna
Categories < 30 Mins
Time 30m
Yield 8 cups
Number Of Ingredients 6
Steps:
- Boil rhubarb and water until rhubarb is tender, about 10-15 minutes. Stir occasionally.
- While that is boiling, dump out the pie filling in a bowl, & dice the peaches.
- Add sugar and lemon juice, stir, and bring back to a boil.
- Add pie filling, stir, boil 10 minutes.
- Remove from heat, stir in jello.
- Put in hot jars & seal.
Tips:
- Choose ripe, firm peaches and rhubarb: This will ensure the best flavor and texture in your jam.
- Peel and pit the peaches: This is the most time-consuming part of making the jam, but it's worth it for the best results.
- Use a sharp knife to slice the rhubarb: This will help prevent the rhubarb from becoming stringy.
- Cook the jam in a large pot: This will help to prevent the jam from scorching.
- Stir the jam frequently: This will help to prevent the jam from sticking to the bottom of the pot and burning.
- Test the jam for doneness: The jam is done when it reaches a temperature of 220°F (105°C) or when a small amount of jam dropped onto a cold plate wrinkles when pushed with your finger.
- Process the jam in a water bath: This will help to seal the jars and prevent spoilage.
Conclusion:
Peach rhubarb jam is a delicious and easy-to-make condiment that can be enjoyed on toast, biscuits, or yogurt. It's also a great way to use up fresh peaches and rhubarb. With a little planning and effort, you can make your own delicious peach rhubarb jam at home.
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