Peach Rhubarb Jam

Capture summer in a jar with this delightful Peach Rhubarb Jam, a perfect balance of lush, juicy peaches and tangy rhubarb. This small-batch recipe highlights fresh, seasonal produce and uses only a handful of pantry staples, including granulated sugar, bright lemon juice, and fruit pectin for that ideal jam consistency. The process is straightforward, involving just a bit of peeling, chopping, and simmering to achieve a golden, softly chunky spread that’s bursting with flavor. Whether slathered on warm toast, swirled into yogurt, or paired with cheese on a charcuterie board, this homemade jam offers an irresistible blend of sweetness and tartness. With a prep time of just 20 minutes and detailed canning instructions for long-term storage, this jam is a must-try for preserving the vibrant flavors of summer.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 cups (chopped, peeled) peaches
• 3 cups (chopped) rhubarb
• 3 cups granulated sugar
• 2 tablespoons lemon juice
• 1.75 ounces (1 packet) fruit pectin

Directions

Step 1

Prepare the peaches by peeling, pitting, and chopping them into small pieces. For easy peeling, blanch peaches in boiling water for 30 seconds, then transfer to an ice bath. The skins should slide off easily.

Step 2

Wash and trim the rhubarb, then chop it into small, even pieces.

Step 3

In a large, heavy-bottomed pot, combine the chopped peaches, rhubarb, and granulated sugar. Stir to coat the fruit evenly with sugar.

Step 4

Let the mixture sit for 10 minutes to allow the juices to release from the fruit.

Step 5

Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently to prevent sticking.

Step 6

Once boiling, reduce the heat slightly and simmer for about 20-25 minutes, until the rhubarb softens and the peaches break down, creating a thick, chunky mixture.

Step 7

Add the lemon juice and stir well. Sprinkle in the fruit pectin gradually, stirring constantly to ensure it fully dissolves.

Step 8

Increase the heat to high and bring the mixture to a rolling boil. Let it boil for 1-2 minutes while stirring continuously.

Step 9

Remove the pot from heat and skim off any foam that has formed on the surface using a spoon.

Step 10

Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean and secure the lids tightly.

Step 11

Process the jars in a boiling water bath for 10-15 minutes to ensure proper sealing and preservation.

Step 12

Allow the jars to cool completely at room temperature. Check the seals by pressing on the lids; they should not pop back.

Step 13

Store sealed jars in a cool, dark place for up to one year. Refrigerate any opened jars and consume within a few weeks.

Nutrition Facts

Serving size	(1879.6g)

Amount per serving	% Daily Value*
Calories	3009.7

Total Fat 2.9g	0%
Saturated Fat 0.4g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 29.1mg	0%
Total Carbohydrate 772.9g	0%
Dietary Fiber 18.8g	0%
Total Sugars 746.0g
Protein 9.1g	0%

Vitamin D 0IU	0%
Calcium 556.2mg	0%
Iron 2.7mg	0%
Potassium 2620.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.8%

Protein: 1.2%

Carbs: 98.0%