Go Back
+ servings

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.
4.6 from 5 votes
Print Pin
Course: Condiments
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 24
Calories: 144kcal
Author: Megan Porta


  • 4 cups rhubarb  cut into 1/2-inch pieces (~10 medium stalks)
  • 4 peaches peeled, pitted and chopped
  • 4 cups sugar
  • 1 lemon juiced


  • 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.


  • 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!


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
Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!