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).