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« Visiting America's Test Kitchen | Main | Garden journal: what's thriving? »

Rhubarb peach jam

This combination is going to involve your freezer, as I’m sure that rhubarb and peaches never overlap seasonally, in any part of the country. As you may recall, I froze rhubarb a few weeks ago, and when I received 10lbs of the season’s first peaches from my fruit fairy, the marriage of rhubarb & peach fulfilled its delicious destiny.

I pulled this recipe together based on inspiration (and safe, tested recipes) from Christine Ferber and Linda Ziedrich. Also, I only used as much rhubarb as I had, so feel free to double this recipe if you find yourself with more produce.

Rhubarb Peach Jam

yields 3 half-pints and a smidge for the fridge

1. Combine in a heavy-bottomed pot or preserving pan:

  • 13 oz chopped peaches (you can leave the skin on)
  • 13 oz 1/2-inch sectioned, chopped rhubarb
  • 1lb-1oz (or 2 heaping cups) sugar
  • 3 Tbs lemon juice, the amount of juice from one small lemon
  • pinch of nutmeg (fresh-shaved if you’ve got a whole kernel!)

2. Turn on the heat at medium-low to melt the sugar and bring to a simmer. Remove pot from heat and pour contents into a bowl and place it in the fridge overnight (or put preserving pan directly in fridge, if it fits).

3. The next day (or evening) bring contents to a boil over medium-high heat, if you’d like a less-preserves-and-more-jam consistency, mash it up with a potato masher. Boil the mixture for about 10-12 minutes, until the bubbles have become larger, darker and more spaced out. Alternately, check for set by using a thermometer; your mixture will read 220-221 degrees F.

I infused a the mixture with mint to see how it would taste and the verdict is Yum! Purists may ignore this optional step:

3a. Place a few sprigs of mint in the pot after your mixture has reached a set and let it steep covered for 5 minutes, and then pull it out before you ladle the jam into jars.

4. Ladle hot mixture into hot jars. Wipe rims with a clean, damp cloth and seal with two-piece lids. Process in boiling waterbath for 10 minutes. Or just store them in the fridge and eat or give away to (local) friends within a month.

(People new to this blog, please consult Chapter 9 in my book and visit the small-batch canning basics archives for more information on basic canning safety practices).

Reader Comments (12)

That looks and sounds amazing!

June 13, 2011 | Unregistered CommenterKristina

Delish! I love your trick to put the mint in, steep and then remove. On my list as soon as school holidays begin-Rhubarb and Ginger jam. We're a long way away from peach season here.

June 13, 2011 | Unregistered Commenteradventuresindinner

Love your blog! Thanks for the great ideas and tips.

June 13, 2011 | Unregistered Commentercarolyn

That sounds delicious! Wish I had saved a bit of rhubarb this season :)

June 14, 2011 | Unregistered CommenterAbby

That looks divine!

June 15, 2011 | Unregistered CommenterCassey

Totally just stumbled onto your site and I love this recipe! I am voracious when it comes to rhubarb and have been trying to figure out ways to keep some around my apt for the rest of the year, and fortunately I found your ideas! Absolutely lovely!

June 18, 2011 | Unregistered CommenterAlicia

I have so much rhubarb -- thanks for adding the peaches, I never thought of that . . .

June 19, 2011 | Unregistered Commenterelizabeth

this is a good recipe - I make lots of compotes (European term) and jams and am always looking for new ways to combine fruit and spices. The mint is a nice touch! I'd also consider adding ginger instead of nutmeg. thanks for the idea.

July 17, 2011 | Unregistered Commentergiovanna

here in northern california we have peaches and rhubarb ripe at the same time. I had an idea that this would be a great combo...

July 29, 2011 | Unregistered Commenterfruitlady

Just stumbled across this and have this on my stove right now. Yum! Thanks for the recipe!

August 12, 2012 | Unregistered CommenterAimee

I live in Northern Colorado and just bought peaches and rhubarb from our local farmers market. Very excited to try this receipe.

August 19, 2012 | Unregistered CommenterAngelina

This is year two for me for this recipe. Last year with my season's end rhubarb and frozen peaches from the farmers market, I made 6 jars which disappeared quicker than I could blink. We normally love rhubarb banana jam, but this one beat that recipe out for sure. So now this is the first pick of my rhubarb, the peaches are not ripe yet, so again, I got frozen peaches from our farmers market again, and I will make more.

Seriously, this is the best ever jam, I have ever made, tasted, made. Thanks for sharing.
Later in the season we will have fresh rhubarb and fresh peaches as well in Washington state.

May 18, 2013 | Unregistered Commenterkathi

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