Published: by Megan Porta · This post may contain affiliate links.
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This Rhubarb Peach Jam is a great way to use up rhubarb from the garden! The peach-rhubarb combo makes a fantastic pair.
Original post: July 2017 | Updated: June 2021
Why This Recipe Works
An alternate title for this jam would be: Number 1 Jam. Because that is what my oldest son calls it. “Mom, I’ll have toast, please, and can you put your Number 1 Jam on it?” The other day I found a spoon sticking out of the jam jar in the fridge and I don’t think I need to tell you what that means.
I absolutely love the rhubarb-peach marriage inside this jam and I was so happy to use up the last of the rhubarb from my yard for this delicious recipe. It is one of the favorite jams I’ve ever made and I love jam.
Allow me to sell you a bit more. No pectin is required. Only 4 ingredients required. And remember, best jam ever.
Recipe Ingredients
Rhubarb– Pluck stalks straight from your garden!Remove the leaves (discard – they are toxic to humans!) and rinse and cut stalks into 1/2-inch pieces. Approximately 10 stalks are needed for this recipe.
Peaches– Use 4 medium to large peaches. Use a sharp paring knife to peel, pit and chop them. Peaches can be replaced with raspberries or any other berry.
Sugar – Granulated sugar should not be substituted for any other variety of sugar for this recipe.
Lemon juice – The lemon juice will give the jam an extra burst of freshness. The citrus will keep the rhubarb and peaches from browning, as well.
How To Make Rhubarb Peach Jam
Step 1
Combine rhubarb, peaches, sugar and lemon juice in a large bowl.
Mix well and let sit for 1 hour.
Transfer to a large saucepan and place on stovetop. 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.
Step 2
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.
Recipe Notes
- Enjoy this delicious jam spread over toast, bagels, English muffins or use it to make your next peanut butter and jelly sandwich. Or use it as a topping on your next bowl of ice cream!
- Pour the jam into mason jars when the mixture is hot and immediately seal the lids. This will ensure a good seal.
- Store in the fridge for 4-6 weeks or freeze for up to 6 months.
- This jam recipe is pectin free and gluten free!
FAQ About Rhubarb
Are rhubarb leaves poisonous?
Rhubarb leavesaretoxicto humans and should never be eaten. They CAN be touched without harm.
Can rhubarb be frozen?
Rhubarb can be frozen. Flash freeze in a single layer on a baking sheet for 30 minutes first to avoid clumping. Transfer to freezer bags and store them in the freezer for up to 12 months.
Rhubarb how to cook?
First remove the leaves when preparing to cook rhubarb. The leaves ofrhubarb should never be consumed, as they are toxic to humans. Rinse the stalks with water and cut in slices. Sprinkle with sugar, spread out on a baking sheet and bake at 350 degrees Ffor 15-20 minutes, or until soft.
When rhubarb in season?
Rhubarb grown in fields and yards are available in early spring, typically from April through the end of June. The Pacific Northwest has a second harvest ofrhubarbbetween June and July.
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Rhubarb Peach Jam Recipe
This Rhubarb Peach Jam is a great way to use up rhubarb from the garden! The peach-rhubarb combo makes a fantastic pair.
4.78 from 9 votes
Print Pin Rate
Course: Condiments
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour
Servings: 24
Calories: 144kcal
Author: Megan Porta
Ingredients
- 4 cups rhubarb cut into 1/2-inch pieces (~10 medium stalks)
- 4 peaches peeled, pitted and chopped
- 4 cups sugar
- 1 lemon juiced
Instructions
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.
Notes
- Enjoy this delicious jam spread over toast, bagels, English muffins or use it to make your next peanut butter and jelly sandwich. Or use it as a topping on your next bowl of ice cream!
- Pour the jam into mason jars when the mixture is hot and immediately seal the lids. This will ensure a good seal.
- Store in the fridge for 4-6 weeks or freeze for up to 6 months.
- This jam recipe is pectin free and gluten free!
Nutrition
Calories: 144kcal | Carbohydrates: 37g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 113mg | Fiber: 1g | Sugar: 36g | Vitamin A: 103IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg
Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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Reader Interactions
Comments
delena balske
Have you ever tried processing it and storing instead of freezer? Is that possible?
Reply
Megan Porta
If you mean canning it or using a water bath, yes you could totally do that. I haven’t with this recipe but I do with other jams. We just eat this so fast. Great question!
Reply
Donna
Just recently I tried rhubarb for the first time with strawberries. So peaches with rhubarb sounded like a plan. This recipe is so easy and delicious I am making a second batch today while peaches are still in season; thanks.Reply
Megan Porta
Yes, that’s a great combo with the sweet and tangy combined. Thanks for sharing, Donna!
Reply
Crystal
I made this jam this morning!! Amazing and delicious! So easy to make, I did not find it too sweet, perfectly delicious. I have used recipes w/o pectin and they usually turn out fine. This one did not disappoint. So happy I found this recipe. Thank you for sharing – now I am going to share my jam with others.
Reply
Megan Porta
Glad you gave it a try and liked it! It makes a great gift!
Reply
William
Way Way Wayyyy Too Sweet
This was incredibly surprising, because rhubarb is brutally sour, so of course you should pile on the sugar in order to tame that. I was using perfectly fresh rhubarb and fresh peaches from our tree, but the fruit flavors were so muted by intense sweetness that neither the peaches nor the rhubarb were significantly detectable.
Full disclosure: This was absolutely not thickening for me. I may just be incompetent. So I just kept everything simmering in the hope that something would happen. Could this be responsible for everything ultimately becoming a pink sugar solution?
ANYWAY: Thank you so much for the recipe! I definitely *DO* appreciate your efforts in putting this together. I welcome your guidance.Reply
Carol
Peaches & blueberries were my options to pair with rhubarb, & I thot peaches sounded intriguing! So glad I found your recipe..simple, no pectin, which I wanted, & soooo yummy. 😋 I did cut down on the sugar, & it still turned out great:) Now, if I can just stop eating it, or it will only be a scrumptious memory, lol!
Reply
Megan Porta
That’s wonderful to hear. Thank you for sharing!
Reply
Carol
Of course! Also, I forgot to say that I cooked it twice as long, cuz of less sugar. I’ve decided that peaches are the perfect fruit to blend with rhubarb!! Apples, raspberries, etc. are all good with it, but peaches are the bomb!!Reply
SallyM
No pectin? I’ve never done it that way, but if it sets up, great! I have a case of peaches to deal with so, lets go!
Reply
Megan Porta
Yes! It’s great to enjoy the simplicity of it. Let me know how they turn out!
Reply
Mama V
Megan,
This is the prettiest jam ever! From one fellow rhubarb lover to another, I’m going to have to make some of this soon! Beautiful photos too!
Mama VReply
Megan Porta
Mama V! Yes, it’s a must-make!! I know how much you love rhubarb, too. 🙂
MeganReply