Best 9 Peach Rhubarb Jam Easy Recipes

PEACH AND RHUBARB JAM

Steps:

• In a large bowl, combine the peaches, rhubarb, and sugar and stir well. Cover and let stand at room temperature for 12 hours, stirring occasionally, to draw out the peach juice and dissolve the sugar.
• Transfer the mixture to a heavy 8-quart (8-l) pot over medium heat. Add the lemon seeds and bring to a boil, stirring often and skimming any surface foam.
• Adjust the heat to maintain a steady but gentle boil and cook, stirring occasionally to prevent the fruit from sticking to the bottom of the pot, until the mixture thickens to a jam consistency and registers 220°F (105°C) on an instant-read thermometer, 45 to 60 minutes.☞TESTER TIP: If you don't have a candy or instant-read thermometer, alternatively, you can test for doneness by slipping a couple of small plates in the freezer while the jam cooks and then spoon a little of the cooked jam onto a chilled plate and return the plate to the freezer for a couple of minutes to cool quickly. The jam should firm to a soft jelly consistency. If it has not thickened enough, cook for a few minutes longer, then test again on another chilled plate.
• While the jam is cooking, fill a large pot or canner, fitted with a rack, with enough water to cover the jars. Over high heat, bring the water to a boil. Reduce heat to maintain a simmer and place the clean, empty canning jars in the water for 10 minutes to sterilize them. When the jam is ready, use canning tongs to carefully remove the jars and drain any water inside. Alternatively, you can heat your jars in the dishwasher, however, you will still need the hot water bath ready for canning the jam.
• Remove the cheesecloth or tea strainer with the lemon seeds from the jam.
• Spoon the hot jam into the jars, filling to within 1/2 inch (12 mm) of the top. Wipe the rim clean with a towel dipped in hot water. Top the jars with the lids and twist on the screw bands.
• Set the jars, not touching one another, in the boiling water on the rack in the pot or canner. Make sure the water covers the jars by at least 1 inch (25 mm). Boil for 20 minutes, then turn off the heat and use tongs to transfer the jars to a rack to cool completely.
• When the jars are completely cool, press on the center of each lid. If the lid remains concave, the seal is good. Store the jars in a cool pantry for up to 1 year. If a lid failed the seal test, that simply means you get immediate gratification and should store the jar in the refrigerator and consume the jam within 3 weeks.

PEACH & RHUBARB JAM

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.

RHUBARB PEACH JAM RECIPE

Steps:

• Combine all ingredients in a large saucepan. Mix well and let sit for 1 hour.
• Place pan on stovetop and turn heat to medium-high. Bring to a boil. Reduce to medium-low and simmer for 10-15 minutes, or until jam sticks to the back of a spoon.
• Let cool and transfer to mason jars. Seal tightly and store in the fridge for 4-6 weeks or freeze for up to 6 months.

PEACH RHUBARB CRISP

Steps:

• In a large bowl, combine the sugar, flour, nutmeg, lemon zest, salt, rhubarb and peaches. Transfer to a greased 11x7-in. baking dish. , In a small bowl, combine the flour, oats, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle over fruit. Bake at 375° for 30-35 minutes or until bubbly and fruit is tender. Serve warm or cold.

PEACH RHUBARB JAM- EASY!

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.

RHUBARB-PEACH CRISP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Mix the rhubarb, peach, white sugar, and 1/4 cup flour together in a large bowl until evenly combined; pour into the prepared baking dish and spread into an even layer.
• Stir the brown sugar, quick oats, and 1 1/2 cups flour together in a separate bowl. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs; sprinkle evenly over the rhubarb and peach mixture.
• Bake in the preheated oven until golden brown on top, about 45 minutes.

PEACH JAM

Steps:

• Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.

PEACH RHUBARB JAM

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.

SURE.JELL RHUBARB JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Chop unpeeled rhubarb finely. Place rhubarb and water in 4-qt. saucepan. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 4-1/2 cups prepared rhubarb into 6- or 8-qt. saucepot.
• Stir pectin into prepared rhubarb in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)