Peach Rhubarb Jam Bar Recipes

PEACH RHUBARB JAM

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.

PEACH RHUBARB JAM BAR

Steps:

• Preheat oven to 350F
• To prepare 8in Square pan, I like to cut two wide strips of parchment paper to layer across the bottom of the pan. This would prove useful when extracting the bar after baking.
• If Using a Food Processor: Pour in the flour, oats, sugar and almond flour with salt into the processor's bowl. Pulse for 30 seconds. Slowly drop in the butter cubes while pulsing. Then add in the vanilla. Process only until the dough looks like clumpy. Pour 2/3 of dough into a pan and press up the sides of the pan.
• If Mixing by Hand: Pour flour, salt, oats, almond flour, and sugar into a bowl with cubes of butter. Work the butter into the flour mixture slowly until it forms clumps and some fine crumbs. Add in the vanilla extract and give it a mix. Pour 2/3 of the dough into a pan and press up the sides of the pan.
• If the jam is too thick, dilute with a tablespoon of lemon juice BEFORE pouring into the dough. Pour the jam into the dough. Carefully ensure that jam is well distributed across the surface.
• Sprinkle remaining dough over the jam with care. You want it to be well spread across the surface for a crumble effect.
• Place the pan in the oven and bake the Peach Rhubarb Jam bar for 25 minutes. Take it out of the oven and allow it to cool down for at least an hour before attempting to slice.
• Store in an airtight container in the refrigerator if there are leftover. It should hold up for about 2 days max.

PEACH & RHUBARB JAM

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 RHUBARB JAM- EASY!

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.