Sweet & Tangy Peach Rhubarb Jam
Indulge in the vibrant flavors of summer with this Sweet & Tangy Peach Rhubarb Jam. The juicy peaches blend harmoniously with the tartness of rhubarb, creating a delightful balance that isn't overly sweet. Perfect for spreading on toast, drizzling over desserts, or enjoying straight from the jar, this homemade jam captures the essence of warm, sunlit days. Whether you're savoring it with your morning breakfast or gifting it to a friend, this jam is sure to please palates of all ages. Give it a try and relish in the symphony of flavors!
6
Servings
N/A
Calories
5
Ingredients
Ingredients
Rhubarb
6 stalks (diced)
Peaches
10 (peeled, pitted, and cut into bite-sized pieces (equals 4 cups mashed))
Sugar
2 cups
Lemon Juice
1/2 cup
Dry Pectin
4 1/2 teaspoons ((use 6 teaspoons for a thicker jam))
Instructions
1
Begin by dicing the rhubarb and placing it in a large saucepot over medium heat.
2
Add the lemon juice and cook the rhubarb until it softens, for about 5 to 10 minutes.
3
While the rhubarb is cooking, prepare the peaches by removing their skins, pitting them, and cutting them into bite-sized pieces.
4
Mash the peaches until somewhat smooth, then add them to the pot with the softened rhubarb.
5
Stir the mixture well and bring it to a boil. Once boiling, reduce the heat and let it simmer for approximately 30 minutes, stirring occasionally.
6
In a separate bowl, combine the sugar and dry pectin, mixing them until well blended.
7
Once the peach and rhubarb mixture has simmered, add the sugar and pectin mixture to the pot. Stir thoroughly.
8
Return the mixture to a boil and allow it to boil for 1-2 minutes, ensuring everything is well combined.
9
Remove the pot from heat and carefully fill the sterilized jars, leaving about 1/4 inch of space at the top.
10
Wipe the rims of the jars clean to ensure a good seal, then screw on the two-piece lids securely.
11
Process the sealed jars in a boiling water bath at 200 degrees Fahrenheit for 10 minutes. The lids should 'pop' once they're removed from the water bath, indicating they are sealed.
12
Let the jars cool on the counter before storing them in a cool, dark place.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sweet & Tangy Peach Rhubarb Jam?
It is a vibrant summer fruit spread that balances the juicy sweetness of peaches with the tartness of rhubarb for a flavor that is not overly sweet.
How many stalks of rhubarb are needed for this recipe?
This recipe requires 6 stalks of rhubarb, which should be diced before cooking.
How many peaches are used in the jam?
You will need 10 peaches, which should be peeled, pitted, and mashed to equal approximately 4 cups.
What is the first step in preparing the fruit?
Begin by dicing the rhubarb and placing it in a large saucepot over medium heat with lemon juice.
How long should the rhubarb cook initially?
The rhubarb should cook for about 5 to 10 minutes until it softens.
What role does lemon juice play in the recipe?
The recipe calls for 1/2 cup of lemon juice to be cooked with the rhubarb to help it soften and add tanginess.
Do I need to peel the peaches?
Yes, the instructions specify removing the peach skins before mashing and adding them to the pot.
How long does the peach and rhubarb mixture need to simmer?
Once the mixture is boiling, reduce the heat and let it simmer for approximately 30 minutes, stirring occasionally.
How much sugar is required for the jam?
The recipe requires 2 cups of sugar.
How much dry pectin should I use?
Use 4 1/2 teaspoons of dry pectin, or 6 teaspoons if you prefer a thicker jam consistency.
Should I add the sugar and pectin separately?
No, you should combine the sugar and dry pectin in a separate bowl and mix them until well blended before adding them to the fruit.
When do I add the sugar and pectin mixture?
Add the sugar and pectin mixture to the pot after the fruit has finished simmering for 30 minutes.
How long should the jam boil after adding the sugar and pectin?
Once the sugar and pectin are added, return the mixture to a boil and let it boil for 1-2 minutes.
What is the recommended headspace for the jars?
Fill the sterilized jars leaving about 1/4 inch of space at the top.
Why should I wipe the rims of the jars?
Wiping the rims ensures a clean surface for the two-piece lids to create a secure, airtight seal.
What temperature should the water bath be for processing?
Process the sealed jars in a boiling water bath at 200 degrees Fahrenheit.
How long do the jars need to stay in the water bath?
The jars should be processed in the water bath for 10 minutes.
How can I tell if the jars have sealed correctly?
The lids should make a 'pop' sound as they are removed from the water bath, which indicates a successful seal.
Where should the finished jam be stored?
Store the cooled jars in a cool, dark place.
How many servings does this jam recipe produce?
The recipe yields approximately 6 servings.
Is this jam suitable for toast?
Yes, it is perfect for spreading on toast, drizzling over desserts, or enjoying straight from the jar.
Can I adjust the thickness of the jam?
Yes, increasing the dry pectin from 4 1/2 teaspoons to 6 teaspoons will result in a thicker jam.
Does the recipe require specific jar sizes?
The recipe specifies filling sterilized jars but does not name a specific size; standard canning jars are typically used.
What tags are associated with this recipe?
Key tags include jam, peach, rhubarb, homemade, fruit spread, preserve, summer recipes, and easy recipe.
Is this a good recipe for summer?
Yes, it is designed to capture the essence of warm, sunlit days using seasonal fruits like peaches and rhubarb.
Is there any protein or fat in this jam?
Based on the ingredients, the recipe contains negligible fat and protein.
Can I use this jam as a gift?
Yes, the description suggests it is a wonderful homemade item for gifting to friends.
What happens if the lids do not pop?
If the lids do not pop, the seal has failed and the jam should be refrigerated and consumed quickly or re-processed.
How often should I stir the jam while simmering?
The instructions recommend stirring the mixture occasionally during the 30-minute simmer.
Is the jam overly sweet?
No, the tartness of the rhubarb and lemon juice creates a delightful balance that keeps the jam from being overly sweet.