Rhubarb Peach Jam

Rhubarb vanilla jam, selective focus


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Rhubarb jamRhubarb Peach Jam

Have this jam on my Cherry Scones and you’ll be in heaven.


3 1/2 Pounds Rhubarb

1 Pound Peaches

Juice of 3 Lemons

3 Pounds Sugar

2 Tablespoons Minced Fresh Ginger

Wipe and trim the rhubarb.  Trim the stalks. Halve them lengthwise and cut crosswise into 1/2 inch pieces. Wash and slice the peaches.  In a large bowl, combine the rhubarb, peaches, sugar, lemon juice and ginger.  Cover with plastic wrap and refrigerate overnight.  The next day, put the contents of the bowl into a cooking pot and bring to a boil. Cooking time will vary depending on how much juice the rhubarb releases.   Boil rapidly for 30 minutes.  Once the rhubarb breaks down turn the heat down to a simmer for 40 more minutes. Keep a close eye on the mixture as it simmers. Remove from the heat and skim any foam off the surface.  Cool completely and refrigerate up to 2 weeks or can the jam for longer storage. Makes about 5 pints.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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