STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Peach & Rhubarb Jam

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This jam is delightful! Great combination of the peach and rhubarb. It's not too sweet, just a nice mellow flavor. Give it a try and let me know what you think!”
6 8 oz. jars

Ingredients Nutrition

  • 6 stalk rhubarb, diced
  • 10 peaches (equals 4 cups mashed)
  • 473.18 ml sugar
  • 118.29 ml lemon juice
  • 22.18 ml dry pectin (use 6 tsp of pectin for a thicker jam)


  1. Dice rhubarb and place in pan over medium heat with 1/2 cup lemon juice.
  2. Cook rhubarb until soft approximately 5-10 minutes.
  3. Remove peach skins, pit, and cut peaches into bite size pieces.
  4. Mash peaches and place into pan with rhubarb.
  5. Stir. Let mixture come to a boil. Reduce heat and cook 30 minutes.
  6. In separate bowl, mix together sugar and pectin.
  7. Add sugar/pectin mixture to peach and rhubarb pan.
  8. Stir together and let come to a boil.
  9. Remove from heat and fill jars to 1/4" of top. (Recipe makes six 8oz. jars).
  10. Wipe rims clean and screw on 2-piece lids.
  11. Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a