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Peach Rhubarb Jam | Great Performances


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Peach Rhubarb Jam
by Chef Rob Valencia

Makes 3-4oz. canning jars


2 cups peaches, chopped

2 cups rhubarb, chopped

1 vanilla bean

1 thai chili pepper (optional)

1 1/2 cup sugar

2 T. bottled lemon juice

1 1/2 T. powdered pectin


In a stainless steel pot, combine peaches and rhubarb. Under medium heat, combine fruits and cook till they have broken down, stirring occasionally, about 10 minutes. Add 1 cup of 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. Mix pectin with the half cup of sugar and add to pot, stirring in completely. Bring it back to a boil and do not stir for one minute. Remove from heat immediately. 

Processing: ladle jam into hot, sterilized 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. Place jars in a water bath and bring to a boil. Boil for ten minutes. Then let cool completely. 

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