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Homemade peach rhubarb jam with rustic wooden background

Peach Rhubarb Jam Recipe

This homemade peach rhubarb jam is sweet, tangy, and made with just five ingredients. No pectin required, just fruit, sugar, lemon, and love.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting time 1 hour
Total Time 2 hours
Servings: 4 jars (8 oz each)
Course: Breakfast, Condiment, Preserves
Cuisine: American, southern
Calories: 35
Ingredients Equipment Method Notes

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

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

Method
 

  1. Wash and prep the rhubarb and peaches. Peel peaches by blanching if desired.
  2. In a large bowl, mix rhubarb, peaches, sugar, and lemon juice. Let macerate 1 hour.
  3. Pour mixture into a large saucepan and bring to a boil over medium heat.
  4. Reduce to a simmer. Cook uncovered, stirring often, for 30–40 minutes.
  5. Use the freezer plate test to check for doneness. Jam should wrinkle when touched.
  6. Remove from heat and ladle into sterilized jars, leaving ¼" headspace.
  7. Seal and refrigerate, freeze, or water-bath can for shelf-stable storage.
  8. Let jars cool undisturbed for 12 hours. Store in a cool, dark place.

Notes

This jam can be frozen for up to 12 months or canned using a water bath. Add vanilla, ginger, or even strawberries for fun variations. Try it on biscuits, yogurt, or cheese boards.