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Peach Rhubarb Jam

By / Carriage Corner, Food, Recipes / Comments Off on Peach Rhubarb Jam

Peach Rhubarb JamIn honor of the Rhubarb Festival at Kitchen Kettle in May, this year I came up with a new recipe.  As so often happens, I am inspired by a thought or a meal we had somewhere.  When we lived in Seattle, we had several rhubarb plants growing in our yard and often gave it away.  After sharing a large bunch with a friend, I asked her what she was going to do with it.  Peach Rhubarb Crisp was her answer.   That’s sound yummy. That summer I added peaches to my family’s favorite Rhubarb Crunch and it was yummy.  So, the peach/rhubarb combo has been bouncing around in my brain for a few years now.  This year, I decided I wanted to make jam – so I started with the google.    I started with a recipe from pipandebby and modified from there for my taste.

Here you go!

Peach Rhubarb Jam

What You Need:

  • 6 cups rhubarb, cut into small pieces
  • 3 cups sugar
  • 1 T vanilla
  • juice from 1 lemon
  • 4 cups chopped peaches (I used frozen)

What You Do:

  1. Combine rhubarb, sugar, vanilla & lemon juice in a large enough pan.  Mix well and let sit for about an hour.  (I made rhubarb crunch and granola while I was waiting).
  2. Add peaches to the mixture.
  3. Bring to a boil over medium-high heat, stirring occasionally.  Reduce heat and simmer until jam starts to thicken and sticks to the back of a spoon.
  4. Let cool slightly before pouring into a prepared mason jars.  Seal tightly and water bath.  Peach Rhubarb Parfair

How We Use:

  • Serve jam along side rhubarb scones for a yummy double rhubarb treat;
  • Layer Peach Rhubarb Jam with greek yogurt and your favorite granola for a lovely parfait;
  • Top vanilla ice cream; or
  • Eat with a spoon.

Check out our instagram video of making the parfait.  Please let me know if you make this.