RHUBARB PEACH JAM RECIPE
This Rhubarb Peach Jam is a great way to use up rhubarb from the garden! The peach-rhubarb combo makes a fantastic pair.
Provided by Megan Porta
Categories Condiments
Number Of Ingredients 4
Steps:
- Combine all ingredients in a large saucepan. Mix well and let sit for 1 hour.
- Place pan on stovetop and turn heat to medium-high. Bring to a boil. Reduce to medium-low and simmer for 10-15 minutes, or until jam sticks to the back of a spoon.
- Let cool and transfer to mason jars. Seal tightly and store in the fridge for 4-6 weeks or freeze for up to 6 months.
Nutrition Facts : Calories 144 kcal, Carbohydrate 37 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 36 g, ServingSize 1 serving
PEACH RHUBARB JAM- EASY!
Even if you have never made jam before you can make this one. Its good and EASY! This recipe came from a friend who loves rhubarb. Its an easy jam to make and can be stored in the freezer in small canning jars. Since rhubarb and peaches are not in season at the same time this is a great way to make jam combining them... using...
Provided by Kathie Carr
Categories Jams & Jellies
Time 35m
Number Of Ingredients 5
Steps:
- 1. In a large bowl mix rhubarb and sugar. Cover and let sit overnight in refrigerator. The next day put rhubarb in a large saucepan. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Meanwhile cut peaches in peach pie filling into small pieces. When rhubarb has cooked the full 10 minutes stir in peaches and bring back up to a boil.
- 2. Remove from heat. Mix in jello and stir until dissolved. Add food coloring. Mix well. Spoon jam into 7 half pint canning jars leaving 1 inch head space as jam will expand when frozen. Screw on lids and allow jam to cool. Freeze until ready to use. After jars ae opened store in refrigerator.
PEACH & RHUBARB JAM
This jam is delightful! Great combination of the peach and rhubarb. It's not too sweet, just a nice mellow flavor. Give it a try and let me know what you think!
Provided by Lisa Clarice
Categories Fruit
Time 35m
Yield 6 8 oz. jars
Number Of Ingredients 5
Steps:
- Dice rhubarb and place in pan over medium heat with 1/2 cup lemon juice.
- Cook rhubarb until soft approximately 5-10 minutes.
- Remove peach skins, pit, and cut peaches into bite size pieces.
- Mash peaches and place into pan with rhubarb.
- Stir. Let mixture come to a boil. Reduce heat and cook 30 minutes.
- In separate bowl, mix together sugar and pectin.
- Add sugar/pectin mixture to peach and rhubarb pan.
- Stir together and let come to a boil.
- Remove from heat and fill jars to 1/4" of top. (Recipe makes six 8oz. jars).
- Wipe rims clean and screw on 2-piece lids.
- Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.
PEACH AND RHUBARB JAM
This peach and rhubarb jam preserves the flavor of ripe, juicy peaches and tart rhubarb, which means you can be reminded of summer even on the coldest winter day.
Provided by Janet Fletcher
Categories Condiments
Time 15h
Number Of Ingredients 4
Steps:
- In a large bowl, combine the peaches, rhubarb, and sugar and stir well. Cover and let stand at room temperature for 12 hours, stirring occasionally, to draw out the peach juice and dissolve the sugar.
- Transfer the mixture to a heavy 8-quart (8-l) pot over medium heat. Add the lemon seeds and bring to a boil, stirring often and skimming any surface foam.
- Adjust the heat to maintain a steady but gentle boil and cook, stirring occasionally to prevent the fruit from sticking to the bottom of the pot, until the mixture thickens to a jam consistency and registers 220°F (105°C) on an instant-read thermometer, 45 to 60 minutes.☞TESTER TIP: If you don't have a candy or instant-read thermometer, alternatively, you can test for doneness by slipping a couple of small plates in the freezer while the jam cooks and then spoon a little of the cooked jam onto a chilled plate and return the plate to the freezer for a couple of minutes to cool quickly. The jam should firm to a soft jelly consistency. If it has not thickened enough, cook for a few minutes longer, then test again on another chilled plate.
- While the jam is cooking, fill a large pot or canner, fitted with a rack, with enough water to cover the jars. Over high heat, bring the water to a boil. Reduce heat to maintain a simmer and place the clean, empty canning jars in the water for 10 minutes to sterilize them. When the jam is ready, use canning tongs to carefully remove the jars and drain any water inside. Alternatively, you can heat your jars in the dishwasher, however, you will still need the hot water bath ready for canning the jam.
- Remove the cheesecloth or tea strainer with the lemon seeds from the jam.
- Spoon the hot jam into the jars, filling to within 1/2 inch (12 mm) of the top. Wipe the rim clean with a towel dipped in hot water. Top the jars with the lids and twist on the screw bands.
- Set the jars, not touching one another, in the boiling water on the rack in the pot or canner. Make sure the water covers the jars by at least 1 inch (25 mm). Boil for 20 minutes, then turn off the heat and use tongs to transfer the jars to a rack to cool completely.
- When the jars are completely cool, press on the center of each lid. If the lid remains concave, the seal is good. Store the jars in a cool pantry for up to 1 year. If a lid failed the seal test, that simply means you get immediate gratification and should store the jar in the refrigerator and consume the jam within 3 weeks.
Nutrition Facts : ServingSize 2 tablespoons, Calories 89 kcal, Carbohydrate 23 g, Protein 0.2 g, Fat 0.1 g, SaturatedFat 0.01 g, Sodium 3 mg, Fiber 0.4 g, Sugar 22 g, UnsaturatedFat 0.03 g
RHUBARB-PEACH CRISP
This dish is a big hit at my house, especially served warm with ice cream.
Provided by Shanelle
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Mix the rhubarb, peach, white sugar, and 1/4 cup flour together in a large bowl until evenly combined; pour into the prepared baking dish and spread into an even layer.
- Stir the brown sugar, quick oats, and 1 1/2 cups flour together in a separate bowl. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs; sprinkle evenly over the rhubarb and peach mixture.
- Bake in the preheated oven until golden brown on top, about 45 minutes.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 48.3 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 67.6 mg, Sugar 33.1 g
PEACH RHUBARB JAM
This is a variation of the Blueberry Rhubarb Jam recipe. You can use splenda and sugar free jello and it will turn out great, it will just make a smaller batch. I only gave a cook time on this recipe, because the prep time will vary if you use fresh rhubarb or frozen already diced rhubarb.
Provided by Legna
Categories < 30 Mins
Time 30m
Yield 8 cups
Number Of Ingredients 6
Steps:
- Boil rhubarb and water until rhubarb is tender, about 10-15 minutes. Stir occasionally.
- While that is boiling, dump out the pie filling in a bowl, & dice the peaches.
- Add sugar and lemon juice, stir, and bring back to a boil.
- Add pie filling, stir, boil 10 minutes.
- Remove from heat, stir in jello.
- Put in hot jars & seal.
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RHUBARB-PEACH JAM RECIPE
From jollytomato.com
Cuisine AmericanCategory CondimentServings 40Total Time 38 mins
- Prepare and sterilize all of the jars and lids for canning. Measure the sugar into a large bowl and set it aside.
- Put the chopped rhubarb and peaches into a large heavy stockpot and combine with the fruit pectin (and the butter, if you are using it). Heat the mixture over high heat and cook, stirring continuously, for about 8 minutes. The liquid should be released from the fruit and it should look a little bit soupy and be bubbling constantly.
- Add in the sugar all at once and stir quickly to combine. Bring the mixture to a full rolling boil (boils continuously even as you stir). When it reaches a full rolling boil, boil it for one minute exactly. Remove from heat.
- Ladle the jar carefully into prepared jars, up to about 1/4 inch below the top. Clean the rims of the jars with a damp cloth. Put the lids on the jars and screw on the rings loosely.
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