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!
- 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.
Very good and easy recipe. For safety sakes I'd water bath this about 10 minutes. You cannot count that it will seal just sitting on the counter without water bathing it first.
I love this recipe! I made peach jam last year and it was too sweet for my liking. The rhubarb adds a great tang to this recipe. And in addition to the lemon juice that the recipe calls for, I added the zest of one lemon. Very tangy but sweet at the same time. As well, the 4 1/2 teaspoons of dry pectin seemed a bit low so I added a full package of pectin. It was thick but still not totally set up so I'll probably use two packages next time given the amount of fruit. But regardless, it's still delicious! Yum!
This recipe was somewhat difficult, as I had never made jam before. I used 10 peaches and 3 cups of rhubarb that I had frozen to make pie. Rhubarb stalks being differant sizes and thickness and peaches also being differant sizes had me guessing. I must have come pretty close though, it is "delicious"!!!!!!!