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.
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Servings: 24
Calories: 144kcal
Ingredients
- 4 cups rhubarb cut into 1/2-inch pieces (~10 medium stalks)
- 4 peaches peeled, pitted and chopped
- 4 cups sugar
- 1 lemon juiced
Instructions
- 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.
Notes
- Enjoy this delicious jam spread over toast, bagels, English muffins or use it to make your next peanut butter and jelly sandwich. Or use it as a topping on your next bowl of ice cream!
- Pour the jam into mason jars when the mixture is hot and immediately seal the lids. This will ensure a good seal.
- Store in the fridge for 4-6 weeks or freeze for up to 6 months.
- This jam recipe is pectin free and gluten free!
Nutrition
Calories: 144kcal | Carbohydrates: 37g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 113mg | Fiber: 1g | Sugar: 36g | Vitamin A: 103IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg
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