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.
Provided by Megan Porta
Categories Condiments
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 144 kcal, Carbohydrate 37 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 36 g, ServingSize 1 serving
RHUBARB JAM BARS
Provided by Valerie Bertinelli
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- For the rhubarb jam: Toss the rhubarb with the cornstarch in a medium saucepan. Stir in the sugar and water and bring to a simmer over medium-high heat. Reduce the heat and simmer, stirring often, until the rhubarb has broken down and the mixture is very thick, about 20 minutes. Cool completely.
- For the crust: Place a large rimmed baking sheet in the oven and preheat to 375 degrees F. Line an 8-by-8-inch metal baking pan with foil; butter the foil.
- Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add the water and pulse until the dough comes together in a ball.
- Measure out 2/3 cup of the dough and place in a small bowl. Transfer the remaining dough to the prepared baking pan and push evenly into the bottom of the pan. Refrigerate until firm, about 10 minutes.
- Meanwhile, add the oats, allspice and cinnamon to the dough in the bowl and mix well to combine. Refrigerate until firm, about 10 minutes.
- Spoon the rhubarb jam onto the chilled crust and spread evenly with an offset spatula. Crumble the oat topping over the jam. Place the baking pan on the preheated baking sheet and bake until the crust and topping are golden brown, 40 to 45 minutes. Transfer to a rack to cool completely. Carefully remove from the pan and cut into bars.
PEACH RHUBARB JAM- EASY!
Even if you have never made jam before you can make this one. Its good and EASY! This recipe came from a friend who loves rhubarb. Its an easy jam to make and can be stored in the freezer in small canning jars. Since rhubarb and peaches are not in season at the same time this is a great way to make jam combining them... using...
Provided by Kathie Carr
Categories Jams & Jellies
Time 35m
Number Of Ingredients 5
Steps:
- 1. In a large bowl mix rhubarb and sugar. Cover and let sit overnight in refrigerator. The next day put rhubarb in a large saucepan. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Meanwhile cut peaches in peach pie filling into small pieces. When rhubarb has cooked the full 10 minutes stir in peaches and bring back up to a boil.
- 2. Remove from heat. Mix in jello and stir until dissolved. Add food coloring. Mix well. Spoon jam into 7 half pint canning jars leaving 1 inch head space as jam will expand when frozen. Screw on lids and allow jam to cool. Freeze until ready to use. After jars ae opened store in refrigerator.
PEACH RHUBARB JAM
This quick jam is easy to make, especially for beginning jam makers. It also makes a great gift for friends and family! -Darlene Desotel, Monona, Iowa
Provided by Taste of Home
Time 30m
Yield about 7 half-pints.
Number Of Ingredients 4
Steps:
- In a large bowl, combine rhubarb and sugar; allow to stand overnight. Transfer to a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes., Meanwhile, chop peaches from filling. Add chopped peaches and remaining filling to saucepan; return to a boil. Remove from heat; add gelatin and stir until dissolved. Spoon into canning jars or freezer containers. Cool completely. Refrigerate or freeze.
Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
PEACH RHUBARB JAM BAR
A simple and sweet bar made with jam. Perfect breakfast treat or an afternoon snack.
Provided by Sinmi
Categories Breakfast
Number Of Ingredients 8
Steps:
- Preheat oven to 350F
- To prepare 8in Square pan, I like to cut two wide strips of parchment paper to layer across the bottom of the pan. This would prove useful when extracting the bar after baking.
- If Using a Food Processor: Pour in the flour, oats, sugar and almond flour with salt into the processor's bowl. Pulse for 30 seconds. Slowly drop in the butter cubes while pulsing. Then add in the vanilla. Process only until the dough looks like clumpy. Pour 2/3 of dough into a pan and press up the sides of the pan.
- If Mixing by Hand: Pour flour, salt, oats, almond flour, and sugar into a bowl with cubes of butter. Work the butter into the flour mixture slowly until it forms clumps and some fine crumbs. Add in the vanilla extract and give it a mix. Pour 2/3 of the dough into a pan and press up the sides of the pan.
- If the jam is too thick, dilute with a tablespoon of lemon juice BEFORE pouring into the dough. Pour the jam into the dough. Carefully ensure that jam is well distributed across the surface.
- Sprinkle remaining dough over the jam with care. You want it to be well spread across the surface for a crumble effect.
- Place the pan in the oven and bake the Peach Rhubarb Jam bar for 25 minutes. Take it out of the oven and allow it to cool down for at least an hour before attempting to slice.
- Store in an airtight container in the refrigerator if there are leftover. It should hold up for about 2 days max.
PEACH AND RHUBARB JAM
This peach and rhubarb jam preserves the flavor of ripe, juicy peaches and tart rhubarb, which means you can be reminded of summer even on the coldest winter day.
Provided by Janet Fletcher
Categories Condiments
Time 15h
Number Of Ingredients 4
Steps:
- In a large bowl, combine the peaches, rhubarb, and sugar and stir well. Cover and let stand at room temperature for 12 hours, stirring occasionally, to draw out the peach juice and dissolve the sugar.
- Transfer the mixture to a heavy 8-quart (8-l) pot over medium heat. Add the lemon seeds and bring to a boil, stirring often and skimming any surface foam.
- Adjust the heat to maintain a steady but gentle boil and cook, stirring occasionally to prevent the fruit from sticking to the bottom of the pot, until the mixture thickens to a jam consistency and registers 220°F (105°C) on an instant-read thermometer, 45 to 60 minutes.☞TESTER TIP: If you don't have a candy or instant-read thermometer, alternatively, you can test for doneness by slipping a couple of small plates in the freezer while the jam cooks and then spoon a little of the cooked jam onto a chilled plate and return the plate to the freezer for a couple of minutes to cool quickly. The jam should firm to a soft jelly consistency. If it has not thickened enough, cook for a few minutes longer, then test again on another chilled plate.
- While the jam is cooking, fill a large pot or canner, fitted with a rack, with enough water to cover the jars. Over high heat, bring the water to a boil. Reduce heat to maintain a simmer and place the clean, empty canning jars in the water for 10 minutes to sterilize them. When the jam is ready, use canning tongs to carefully remove the jars and drain any water inside. Alternatively, you can heat your jars in the dishwasher, however, you will still need the hot water bath ready for canning the jam.
- Remove the cheesecloth or tea strainer with the lemon seeds from the jam.
- Spoon the hot jam into the jars, filling to within 1/2 inch (12 mm) of the top. Wipe the rim clean with a towel dipped in hot water. Top the jars with the lids and twist on the screw bands.
- Set the jars, not touching one another, in the boiling water on the rack in the pot or canner. Make sure the water covers the jars by at least 1 inch (25 mm). Boil for 20 minutes, then turn off the heat and use tongs to transfer the jars to a rack to cool completely.
- When the jars are completely cool, press on the center of each lid. If the lid remains concave, the seal is good. Store the jars in a cool pantry for up to 1 year. If a lid failed the seal test, that simply means you get immediate gratification and should store the jar in the refrigerator and consume the jam within 3 weeks.
PEACH RHUBARB CRISP
When a visit to the local farmers market left me with an abundance of quickly ripening peaches and a few stalks of rhubarb, I created this sweet-tart recipe. -Sandy Kimble, Salinas, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the sugar, flour, nutmeg, lemon zest, salt, rhubarb and peaches. Transfer to a greased 11x7-in. baking dish. , In a small bowl, combine the flour, oats, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle over fruit. Bake at 375° for 30-35 minutes or until bubbly and fruit is tender. Serve warm or cold.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 154mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 3g fiber), Protein 3g protein.
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