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Rhubarb Peach Jam

September 2, 2011
tags: , ,

I wasn’t kidding about the peach recipe.


I swear I’m living proof that you don’t really have to know exactly what you’re doing in the kitchen.

Many times I go to the store with the intent of buying jam and stare at the jars for far too long, hoping if I stare for long enough the prices will magically drop.  And that ascorbic acid will disappear from the ingredient list.

Can someone please tell me what ascorbic acid even is?

I’ve made my own before so I figured I could do it again.  Jam that is, not acid.

And since I’m clearly on a peach binge…

Rhubarb Peach Jam

For those of use who know nothing about pectin or canning and just want something clean and simple to spread on a piece of toast.


  • 1 large juicy peach
  • 3 pieces (stalks? stems?) of rhubarb
  • 1/2 cup water
  • 1/2 teaspoon sugar


  • Slice peach and rhubarb into small chunks and toss in a pot over medium heat.
  • Add sugar and water and let simmer until fruit is soft and mixture is thick.  Stir every so often.

*I added the water a little bit at a time.  Be careful, a little goes a long way.

**Is rhubarb technically a fruit?  There’s no seeds…

***Is this even really a recipe?

My favorite recipes are the ones that allow me to forget things on the stove while I go about my business.  This recipe falls under that category.  It’s a win in my book.

It’s sliightly tangy, so if you want it more sweet up the sugar.





I’ve been stalking rhubarb at the Farmers’ Market for weeks.  But never buy any.

I found some at the store for much cheaper.  Which probably means it’s out of season.  C’est la vie.


Don’t even point out that I stored this jam in my empty freezer jam jar.  I’m well aware.



I promise this is the last peach recipe I’ll post this summer.


But you should also know I’m a liar.

And I’ve yet to make peach cobbler.

And peach season in Colorado is far from over.

Also I found all these pictures in a folder with this one.


Those are peaches and cream oats.  Which means that while making this jam I was eating peach-filled oatmeal.

I have a problem…


Are you a peach fan?

Is peach season over where you are?

Have you ever made homemade jam?

11 Comments leave one →
  1. September 2, 2011 4:36 PM

    This sounds so delicious! We don’t often hear of peaches and rhubarb being combined but they really go so well together! A perfect recipe for the end of summer.

  2. September 2, 2011 5:14 PM

    I don’t eat much jam these days because of the price and sugar content… I should try making my own as you did!

  3. September 2, 2011 6:34 PM

    I love peach season!
    Rhubarb season is VERY over around here though- and to my family it’s only good in pie. They’re a bit one track minded 🙂

  4. September 2, 2011 6:38 PM

    Oooo peaches and rhubarb! Not a combo I would ever think to try, but that’s probably because I tend to stay away from rhubarb in general. A friend of my mom’s gave us a whole bunch of it once, and we had no idea what to do it with it. It seems weird using it in desserts when it’s so… bitter and just… yeah… odd. Peaches, on the other hand I’m a BIG fan of 😀 Although when it comes to jam, I’d have to say that my favorite is blueberry. We used to make our own jams all the time, but then got lazy and started buying them 😯 Oops?

  5. September 2, 2011 6:57 PM

    Oh I love peaches. It is one fruit that I will even occasionally buy out of season. I know it is bad to do but can’t resist!

  6. September 3, 2011 5:16 AM

    Love this jam idea! I want to try it, what a great way to use up all those summer peaches 🙂

  7. September 3, 2011 7:11 AM

    I have no idea what a rhubarb tastes like, but peaches I can get behind! P.S. Ascorbic acid is just a fancy word for Vitamin C, if I’m not mistaken.

    • September 5, 2011 9:53 AM

      A friend told me the same thing! Thanks for educating me!

  8. A Tablespoon of Liz permalink
    September 3, 2011 7:38 AM

    Peaches and rhubarb sound like an amazing combination! I’ve only made my own jam a few times, but each time it’s always way better than the store-bought kind, it’s much more fresh!

  9. September 3, 2011 9:59 AM

    YUM! this jam looks really good–i love how it’s not loaded with sugar 🙂

  10. September 5, 2011 11:36 AM

    I looove homemade jam! And oh, I haven’t had rhubarb in years (since the fam stopped growing it–why??) and I miss that tangy/sour deliciousness.

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