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There’s something magical about the tang of rhubarb mingling with the sun-kissed sweetness of peaches. This peach rhubarb jam recipe brings back memories of barefoot summers, backyard bounty, and the kind of slow cooking that feels like a warm hug. Whether you’re new to canning or looking for a fresh twist on an old favorite, this jam is pure joy, no pectin, no fuss, just big flavor.
In this Article
Key Takeaways: What You Need to Know
- This peach rhubarb jam uses simple ingredients, no added pectin needed
- It’s perfect for beginners and customizable with spices or berries
- Pairs beautifully with toast, yogurt, cheese boards, or even cocktails
- Freezes well and makes a lovely gift during peach or rhubarb season
- Naturally thickened using the fruit’s pectin and a little lemon juice
The Story Behind This Peach Rhubarb Jam
Why this jam reminds me of home
I still remember the first time I tasted peach rhubarb jam. It was late July, and I was eight years old, sticky-fingered and wide-eyed at my grandmother’s kitchen table. She had this way of turning anything she picked from the backyard into something golden. That afternoon, it was a bubbling pot of peaches and rhubarb simmering into something magical. No pectin. Just sugar, fruit, and time.
That recipe got passed down to my mama, and now, it’s landed in my hands. I’ve tweaked it over the years — sometimes adding a pinch of cinnamon, other times slipping in a few strawberries, but it always takes me back to that summer.
Today, I’m sharing my favorite version of this easy peach rhubarb jam, the kind that’s made to spoon over warm biscuits, swirl into yogurt, or eat right off the spoon when nobody’s looking.
What makes peach and rhubarb so good together?
Rhubarb on its own is bold and tangy, almost too much. But when you simmer it with juicy, ripe peaches? That tartness softens into something balanced and rich. It’s not just good, it’s unforgettable. This combo brings out the best in both fruits, like a culinary duet where sweet and sour harmonize.
If you love rhubarb like I do, you’ll want to check out my blackberry rhubarb jam and the pillar collection of rhubarb recipes I keep coming back to when spring turns into summer.
Ingredients for Peach Rhubarb Jam (and How to Prep Them Right)
What ingredients do you need for peach rhubarb jam?
This jam keeps it simple, fresh fruit, sugar, lemon, and time. No commercial pectin, no fuss. Just old-fashioned jam the way my grandma made it.
To make peach rhubarb jam, you’ll need fresh peaches, chopped rhubarb, granulated sugar, lemon juice, and optional spices like cinnamon or ginger. No pectin is needed, the natural pectin in the fruit thickens the jam. Let the mixture macerate first, then simmer until it reaches a jammy consistency.
Here’s what you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh rhubarb | 3 cups, chopped | Trim leaves, dice small |
| Ripe peaches | 3 cups, peeled and chopped | Use freestone if possible |
| Granulated sugar | 2.5 to 3 cups | Adjust based on sweetness of fruit |
| Lemon juice | 2 tbsp | Fresh-squeezed for natural pectin |
| Optional spices | ½ tsp cinnamon or ginger | Adds warmth, totally optional |
For a variation, try swapping peaches for strawberries or apricots, I’ll walk you through those tweaks in Part 5.
How do you prep rhubarb and peaches for jam?
It’s all about texture and balance. Rhubarb tends to break down quickly, while peaches hold their shape a little more, that’s part of what gives this jam such a dreamy consistency.
Here’s how I prep each:
- Rhubarb: Trim both ends and discard any leaves (they’re toxic). Wash well. I slice stalks into ¼” pieces so they cook evenly.
- Peaches: Drop them in boiling water for 30 seconds, then plunge into ice water. The skins should slip right off. Dice the flesh — not too fine — and discard pits.
Let the fruit macerate in sugar and lemon juice for 1–2 hours or overnight. This helps draw out juices, softens the fruit, and kickstarts the thickening naturally, perfect for those of us making peach rhubarb jam without pectin.
Craving more rhubarb inspo? Try this comforting rhubarb pie recipe or my classic strawberry rhubarb crisp next.
Cooking Peach Rhubarb Jam Without Pectin
How do you make peach rhubarb jam on the stovetop?
You don’t need fancy tools or store-bought pectin. Just a good pot, a bit of patience, and a stirring spoon. This is slow kitchen therapy, and your reward? A batch of peach rhubarb jam that tastes like summer memories.
To cook peach rhubarb jam, combine macerated peaches, rhubarb, sugar, and lemon juice in a large pot. Simmer over medium heat, stirring frequently, for 25–40 minutes. The jam is ready when it thickens and passes the plate test. No pectin is needed, just natural fruit magic.
Step-by-step stovetop method:
- Macerate: After you’ve prepped the fruit (see Part 2), let it sit with sugar and lemon juice for at least 1 hour — overnight is even better.
- Cook: Pour the mixture into a wide, heavy-bottomed saucepan. Bring to a boil, then reduce heat to medium.
- Simmer + Stir: Stir often to prevent scorching. It’ll foam at first — totally normal. Skim if needed.
- Watch for signs:
- Bubbles get thicker and slower
- Spoon leaves a trail on the bottom of the pot
- It sheets off a spoon instead of dripping
How do you know when your jam is done?
Use the plate test. Here’s how:
- Chill a plate in the freezer.
- Drop a spoonful of jam on it.
- Wait 30 seconds, then run your finger through it.
- If it wrinkles and stays separated, jam’s ready.
You can also use a candy thermometer, look for 220°F (104°C). But I trust my eyes and that wrinkly jam magic.
Once it’s thick enough, remove from heat and ladle into jars.
Want to make it shelf-stable? You’ll want to water-bath can it (we’ll cover that in Part 6). Or keep it simple and store it in the fridge, it’ll last up to 3 weeks.
For something tart and equally delightful, I also love making rhubarb jam this way, no pectin, no problem.
How to Serve Peach Rhubarb Jam (Plus a Real Review!)
What do you eat peach rhubarb jam with?
Sure, toast is classic. But that’s just the start. This easy peach rhubarb jam deserves a spot in both your sweet and savory kitchen routines.
Use peach rhubarb jam on toast, biscuits, yogurt, or swirled into oatmeal. It pairs well with soft cheeses, grilled pork, or chicken. Spoon it over ice cream, layer it in thumbprint cookies, or turn it into a glaze. It’s incredibly versatile and freezes beautifully.
Here are some of my favorite ways to serve it:
| Serving Idea | Why It Works |
|---|---|
| Buttermilk biscuits | Classic pairing, tart meets buttery soft |
| Brie or goat cheese | Sweet + tangy + creamy = perfect bite |
| Pork chops or grilled chicken | Makes a killer glaze or sauce |
| Plain yogurt | Adds brightness and depth |
| Thumbprint cookies | Fills them with sweet nostalgia |
| Layered with cake | Think sponge cake, whipped cream, and jam |
| Cocktail mixer | Stir into bourbon or gin for a jammy twist |
If you’re craving something heartier, I love spooning it warm over my rhubarb custard pie or spreading a layer inside my rhubarb muffins for a sweet surprise.
A real-life review from a kitchen down the road
I dropped off a jar of this jam with my friend Carrie last week. She’s a busy mom of three and no stranger to canning, but had never tried peach and rhubarb together.
Here’s what she texted me the next morning:
“Okay Abby, I need to tell you. I opened your jam this morning and put it on a warm English muffin. Holy heck. The balance is perfect, not too sweet, not too tart. My kids devoured it. I literally hid the rest of the jar. Please send more.”
She also told me she used the last spoonful to glaze pork tenderloin. That’s the beauty of this jam, it’s peach rhubarb compote meets condiment, meets dessert, meets kitchen hero.
Peach Rhubarb Jam Variations & Substitutions
Can you swap out peaches or rhubarb?
Absolutely. This recipe is flexible. Whether you’re out of peaches or just craving a twist, the balance of sweet and tart can work with other fruits too.
To replace peaches in peach rhubarb jam, use strawberries, nectarines, or apricots. For rhubarb alternatives, try tart apples or cranberries. Adjust sugar based on fruit sweetness. This jam base is versatile, you can easily turn it into strawberry rhubarb jam, spiced peach jam, or a summery compote.
Best swaps for peaches
- Strawberries (hello, strawberry rhubarb jam)
- Nectarines or apricots (for a more floral note)
- Mangos (if you’re going tropical, trust me, it works!)
If you’re out of rhubarb
- Try chopped green apples (they give a nice tartness)
- Or use fresh cranberries in fall for a jam with zing
Want more texture?
Use half the fruit chopped small and mash the rest, this creates that perfect balance between spreadable and chunky.
Can I use Sure Jell to thicken it faster?
Yep. If you’re short on time or want a firmer set, use Sure Jell or another fruit pectin. Just follow their low-sugar or regular instructions and adjust sugar accordingly.
But personally? I love the old fashioned peach rhubarb jam method, slow-simmered and naturally thickened with lemon juice and time. It’s rustic, charming, and tastes like summer afternoons.
Bonus Flavor Ideas:
| Add-In | Use It For… |
|---|---|
| ½ tsp cinnamon | A warm, spiced peach jam twist |
| Pinch of ginger | Bright, slightly spicy version |
| Vanilla bean | Adds creaminess + depth |
| Zest of orange | Boosts citrus + floral notes |
| A handful of strawberries | Turns this into strawberry rhubarb compote on toast |
And yes, if you’re looking for a lower-sugar jam, you can use Pomona’s Pectin or a no-sugar pectin, just note that the texture and shelf life will vary.
Love experimenting? Try my go-to apple rhubarb chutney next, it’s the savory cousin of this jam.
How to Store, Freeze, and Can Peach Rhubarb Jam
What’s the best way to store peach rhubarb jam?
It depends on your kitchen style. This jam can be refrigerated, frozen, or canned. No matter which method you choose, always start with clean jars and follow food-safe practices.
Store peach rhubarb jam in sterilized jars in the fridge for up to 3 weeks or freeze for up to 1 year. To make it shelf-stable, use a water bath canning method. Be sure to leave ¼-inch headspace and process jars for 10 minutes.
Storage Options Breakdown
| Method | Shelf Life | Notes |
|---|---|---|
| Refrigerator | 2–3 weeks | Use clean jar & lid; refrigerate after cooling |
| Freezer | Up to 12 months | Use freezer-safe jars, leave ½” headspace for expansion |
| Canning (Water Bath) | Up to 18 months | Requires proper sterilization and sealing |
How to Water Bath Can This Jam (Step-by-Step)
- Sterilize jars: Boil clean jars and lids for 10 minutes. Keep warm.
- Fill jars: While jam is hot, ladle into jars, leaving ¼” headspace.
- Wipe rims + seal: Clean rims with a damp cloth. Add lids and rings until fingertip tight.
- Boil: Submerge jars in boiling water. Process for 10 minutes (adjust for altitude).
- Cool + check: Remove jars and let cool 12–24 hours. Check seals, lids should not flex when pressed.
Label with the date and stash away. You’ll thank yourself in January.
Freezing Tips for No-Canning Folks
- Let jam cool completely.
- Transfer to glass freezer jars or plastic containers with ½” headspace.
- Label, freeze, and thaw in fridge overnight when ready to use.
Note: Freezer jam may look looser but still tastes incredible, especially in yogurt or baked goods.
Looking for another jam that freezes beautifully? Try my strawberry rhubarb crisp and swirl some jam right into the topping.
Peach Rhubarb Jam Recipe
Equipment
- 1 Large saucepan Wide, heavy-bottomed
- 1 Wooden spoon For stirring
- 1 Canning funnel Optional, reduces mess
- 4 8 oz mason jars Sterilized
- 1 Ladle For transferring jam
Ingredients
- 3 cups rhubarb Trimmed and diced into ¼” pieces
- 3 cups peaches Peeled and chopped fresh or frozen
- 2.5 cups sugar Can increase to 3 cups if desired
- 2 tbsp lemon juice Fresh squeezed
- ½ tsp cinnamon Optional or sub with ground ginger
Instructions
- Wash and prep the rhubarb and peaches. Peel peaches by blanching if desired.
- In a large bowl, mix rhubarb, peaches, sugar, and lemon juice. Let macerate 1 hour.
- Pour mixture into a large saucepan and bring to a boil over medium heat.
- Reduce to a simmer. Cook uncovered, stirring often, for 30–40 minutes.
- Use the freezer plate test to check for doneness. Jam should wrinkle when touched.
- Remove from heat and ladle into sterilized jars, leaving ¼” headspace.
- Seal and refrigerate, freeze, or water-bath can for shelf-stable storage.
- Let jars cool undisturbed for 12 hours. Store in a cool, dark place.
Notes
Nutrition
FAQs About Peach Rhubarb Jam
How do you make rhubarb & peaches jam?
Combine equal parts chopped rhubarb and peeled, diced peaches. Add sugar and lemon juice, then let it macerate for 1–2 hours. Simmer over medium heat until thick and jammy, about 30–40 minutes. Ladle into jars and refrigerate, freeze, or can for later use.
How to make rhubarb jam?
Rhubarb jam is made by simmering chopped rhubarb with sugar and lemon juice until it softens and thickens. You can use strawberries, peaches, or apples to balance the tartness. No pectin is needed — just patience and a heavy pot. Try my classic rhubarb jam recipe
Do rhubarb and peach go together?
Absolutely. Rhubarb’s tart bite and peach’s juicy sweetness are a dream duo. Together, they create a jam that’s bright, balanced, and full of old-school summer charm. It’s one of my favorite combinations — especially in jam, crisps, and pies.
How do you make rhubarb jam without pectin?
Rhubarb has natural pectin, so just combine it with sugar and lemon juice. Cook it down slowly until it thickens. Use the freezer plate test or a thermometer (220°F) to check for doneness. That’s it — no need for added pectin.
How do you make strawberry rhubarb jam?
Combine chopped rhubarb and fresh strawberries in a 1:1 ratio. Add sugar and lemon juice, then simmer until thickened. You can follow a similar process as with peach rhubarb jam. Need a recipe? Here’s my go-to strawberry rhubarb jam
What can I use instead of peaches for jam?
If you’re out of peaches, try nectarines, apricots, mangos, or even strawberries. These fruits all bring sweetness that balances rhubarb’s tartness. Just keep the sugar-to-fruit ratio balanced, and you’re good to go.
A Final Word From My Kitchen to Yours
Making this peach rhubarb jam isn’t just about preserving fruit — it’s about bottling up a little slice of joy. Whether you’re gifting jars, stocking the freezer, or sneaking spoonfuls straight from the fridge, it’s the kind of kitchen magic that never gets old.
And if you find yourself in a jam-making mood again? My rhubarb crisp and strawberry rhubarb bars are both great ways to use up leftover fruit.
