Rhubarb Peach Jam

Rhubarb vanilla jam, selective focus

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

Yields or Serves:  

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Rhubarb jamRhubarb Peach Jam

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

INGREDIENTS

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

    Victoria has been cooking and writing recipes since she was a teenager. 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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