Peach Rhubarb Jam Easy Recipes

RHUBARB PEACH JAM RECIPE

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.

PEACH RHUBARB JAM

Steps:

• In a large bowl, combine rhubarb and sugar; allow to stand overnight. Transfer to a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes., Meanwhile, chop peaches from filling. Add chopped peaches and remaining filling to saucepan; return to a boil. Remove from heat; add gelatin and stir until dissolved. Spoon into canning jars or freezer containers. Cool completely. Refrigerate or freeze.

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

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.

RHUBARB JAM

Steps:

• Bring rhubarb, sugar, and 1/4 teaspoon salt to a boil in a large pot, stirring often. Cook, stirring often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, about 10 minutes. Stir in lemon juice to taste. Let cool for 1 hour. Refrigerate overnight.

EASY RHUBARB JAM

Steps:

• In a large saucepan or stock pot, combine the rhubarb, sugar and pineapple. Bring to a boil over medium-high heat. Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time.
• After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder. Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath. Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken.