Peach Rhubarb Jam

Peach Rhubarb Jam

Quick post to post another of the recipes that came from Las Vegas Memorial Day Weekend canning! Peach Rhubarb Jam
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 20

Ingredients
  

  • 2 cups peaches, chopped
  • 2 cups rhubarb, chopped
  • 1 1/2 cup sugar
  • 2 T. bottled lemon juice
  • 1 1/2 T. pectin

Instructions
 

Cooking:

  • In a stainless steel pot combine peaches and rhubarb.  Under medium heat combine fruits and cook till have broken down, stirring occasionally, about 10 minutes.
  • Add sugar and lemon juice and continue to cook for 10 minutes more or until sugar is completely dissolved.
  • Bring up the heat and bring recipe to a boil. Add pectin stirring in completely.
  • Bring it back to a boil and do not stir for one minute. This will help activate the pectin. Remove from heat immediately.

Processing:

  • Ladle jam into hot, sterlized half pint canning jars, leaving 1/4" headspace.
  • Remove air bubbles and refill if necessary.
  • Wipe rims with wet paper towel and add hot lids and rings.
  • Process in water bath canner for 10 minutes. You will start timing once the water comes to a full boil.

Notes

makes 3 half pints
Keyword Peach Rhubarb Jam