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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Servings: 4 jars (8 oz each)
Calories: 35kcal
Cost: $8
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
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.
Nutrition
Calories: 35kcal | Carbohydrates: 9g | Sugar: 8g | Vitamin C: 2.4mg | Calcium: 3mg