Peach Rhubarb Jam

Peach Rhubarb Jam Recipe - Delicious Homemade Jam from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 14

Introduction

Peach Rhubarb Jam is a delicious and sweet jam that combines the tartness of rhubarb with the sweetness of peaches. This jam is perfect for spreading on toast, biscuits, or even using as a topping for desserts.

History

The combination of peaches and rhubarb in jam is a classic recipe that has been passed down through generations. Both fruits are in season during the summer months, making it the perfect time to make this jam.

Ingredients

2 qt (1.89 liters) of sliced or fresh rhubarb, cut into 1 inch pieces
4 cups of sugar
1 can of peach pie filling (21 oz (595 g))
1 package of orange flavored gelatin

How to prepare

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, dice peaches and add them with the filling to the saucepan; return to boiling.
Remove from heat; add gelatin and stir until dissolved.
Spoon into canning jars or freezer containers.
Cool completely.
Refrigerate or freeze.
Yield: About 7 half-pints

Variations

Add a splash of lemon juice for a tangy twist.
Mix in some chopped nuts for added texture.
Experiment with different flavors of gelatin for a unique taste.

Cooking Tips & Tricks

Be sure to slice the rhubarb into small pieces to ensure it cooks evenly.

- Allowing the rhubarb and sugar to sit overnight helps to draw out the juices and create a thicker jam.

- Stir the jam constantly while it is simmering to prevent it from burning.

- Make sure to cool the jam completely before storing it in the refrigerator or freezer.

Serving Suggestions

Enjoy Peach Rhubarb Jam on toast, biscuits, or as a topping for desserts like ice cream or yogurt.

Cooking Techniques

Simmer the jam on low heat to prevent burning.

- Stir constantly to ensure even cooking.

- Use a canning funnel to easily transfer the jam into jars.

Ingredient Substitutions

Use frozen peaches if fresh peaches are not available.

- Substitute honey or maple syrup for sugar for a healthier option.

- Use agar agar as a vegan alternative to gelatin.

Make Ahead Tips

Peach Rhubarb Jam can be made ahead of time and stored in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.

Presentation Ideas

Serve Peach Rhubarb Jam in a decorative jar with a ribbon tied around the lid for a beautiful presentation.

Pairing Recommendations

Enjoy Peach Rhubarb Jam with a variety of cheeses, such as brie or goat cheese, for a delicious sweet and savory combination.

Storage and Reheating Instructions

Store Peach Rhubarb Jam in the refrigerator for up to 2 weeks or in the freezer for up to 6 months. To reheat, simply thaw in the refrigerator overnight or microwave on low heat.

Nutrition Information

Calories per serving

Each serving of Peach Rhubarb Jam contains approximately 80 calories.

Carbohydrates

Each serving of Peach Rhubarb Jam contains approximately 20 grams of carbohydrates.

Fats

This jam is fat-free.

Proteins

There is no protein in Peach Rhubarb Jam.

Vitamins and minerals

Peaches and rhubarb are both rich in vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

This recipe may contain allergens such as sugar and gelatin. Be sure to check the labels of these ingredients for any potential allergens.

Summary

Peach Rhubarb Jam is a low-calorie, fat-free jam that is rich in vitamins and minerals. It is a delicious and healthy option for a sweet spread.

Summary

Peach Rhubarb Jam is a delicious and sweet jam that is perfect for spreading on toast, biscuits, or using as a topping for desserts. With its low calorie and fat-free content, this jam is a healthy and tasty option for a sweet spread.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was handed down to me by my dear friend, Mrs. Jenkins, who learned it from her grandmother many years ago. The ingredients were simple – peaches, rhubarb, sugar, and a touch of lemon juice – but the process was intricate and required patience and precision.

Mrs. Jenkins invited me over to her house one sunny afternoon to teach me how to make the delicious jam. As soon as I walked into her kitchen, I was enveloped in the sweet aroma of fresh peaches and tangy rhubarb. Mrs. Jenkins had already prepared all the ingredients, and she began to explain the steps to me in her gentle, reassuring voice.

First, we peeled and diced the peaches, being careful to remove the pits. The peaches were ripe and juicy, and their golden flesh glistened in the sunlight streaming through the window. Next, we chopped the rhubarb into small pieces, its vibrant red color contrasting beautifully with the pale peach slices.

Mrs. Jenkins placed the fruit in a large pot and sprinkled sugar over the top, stirring gently to coat the peaches and rhubarb evenly. As the mixture simmered on the stove, the sugar dissolved and the fruits released their natural juices, creating a thick, fragrant syrup.

I watched in wonder as Mrs. Jenkins tested the jam for doneness by placing a small amount on a chilled plate. She showed me how to draw a line through the jam with my finger, and if it held its shape without running, it was ready. The jam had reached the perfect consistency – thick and glossy, with chunks of peach and rhubarb suspended throughout.

Mrs. Jenkins added a splash of lemon juice to brighten the flavors and poured the hot jam into sterilized jars, sealing them tightly with lids. She explained that the acidity of the lemon juice would help preserve the jam and prevent it from spoiling.

As the jars cooled on the counter, I marveled at how such simple ingredients could come together to create something so delicious. Mrs. Jenkins smiled at me, her eyes twinkling with pride. "Now you know the secret to making the perfect peach rhubarb jam," she said. "Just remember to share it with those you love."

I thanked Mrs. Jenkins for sharing her recipe with me and promised to make a batch for my own family. As I left her house that day, I carried with me not only a jar of homemade jam but also a newfound appreciation for the art of preserving and the joy of cooking for others.

Over the years, I have made Mrs. Jenkins' peach rhubarb jam countless times, each batch a labor of love and a tribute to the friendship we shared. I have passed the recipe down to my own children and grandchildren, sharing with them the story of how I learned to make this delicious jam and the memories of the time spent in Mrs. Jenkins' kitchen.

As I stand at my stove, stirring a pot of bubbling fruit and sugar, I am filled with gratitude for the knowledge and wisdom that has been passed down to me through the generations. The sweet aroma of peaches and rhubarb fills the air, mingling with the memories of dear friends and cherished moments shared over a jar of homemade jam. And as I taste the fruits of my labor, I am reminded once again of the power of food to bring people together and create lasting connections that span time and distance.