Peach Rhubarb Pie Jam

You can do this recipe in regular speed as well. You can pre-sterilize your jars, have your lids in pot of hot water, and take your time moving about the kitchen.
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Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 50


  • 2 cups chopped Rhubarb (small pieces so they would cook down faster)
  • 4 pc. medium peaches (not peeled, pitted, and cut into slices)
  • 4 T. bottled lemon juice
  • 2 cups sugar
  • 1 t. cinnamon
  • 1 1/2 T. Ball Flex Batch Pectin


  • Fill you small batch canner (or full size) with water and get it on high heat. Cover with lid to get the water up to temperature faster.  If you have hard water add 2 T. white vinegar to avoid the hard water "cloudiness" on the jars.
  • Add to a stainless steel saucepan the Rhubarb, peaches, and lemon juice and cook on medium heat for 15 minutes, stirring occasionally.
  • Meanwhile, sterilize 5 half pint jars by putting them into the hot water bath as soon as it is about 180º. (not quite boiling, but steaming)
  • Back at the pot, check the consistency of the recipe and break up some of the peaches with your rubber spoon or spatula leaving chunks.
  • Add the sugar and bring the recipe to a boil. Be careful as the recipe will be thick and will splatter (like lava in a volcano) during the boil. Once at a boil add the pectin and bring the recipe back to a boil for one minute. 
  • During the minute, remove the sterilized jars from the water and set them on a dishtowel on the counter.
  • Turn off the flame under the recipe when the minute is up. Put the lids to the jars into the water bath canner to heat the sealant.
  • Move the pot to where the jars are located on the towel and ladle the recipe into the jars filling to 1/4" headspace. Using a rubber spatula remove air bubbles and refill if needed.
  • Using a wet paper towel or cloth, clean the rims of the jars.
  • Using your magic wand (lid lifter) put the now hot lids on the jars and add the rings, tightening finger tight. 
  • Put the jars into the canner and process for 10 minutes at a full boil.
  • Do the dishes from the recipe and clean counters. Put away clothes and wake up the kid as you go get ready for work.
  • Once the timer goes off wait a few minutes, remove the jars from the water bath and off to work with 5 jars of preserves ready to admire when you get home!


small batch - yields 5 half pints
Keyword Jam, Peach, Peach Rhubarb Pie Jam