A delightful homemade jam combining the sweet and tart flavors of peaches and rhubarb.
Dice the rhubarb into small pieces and place it in a large saucepan.
Cutting the rhubarb evenly ensures it cooks uniformly.
Add the lemon juice to the saucepan with the rhubarb and heat over medium heat.
Stir occasionally to prevent the rhubarb from sticking to the pan.
Cook the rhubarb until it becomes soft, about 10 minutes.
Keep an eye on the rhubarb to avoid overcooking.
Peel, pit, and dice the peaches into small pieces.
Blanching the peaches in hot water for a minute makes peeling easier.
Mash the peaches and add them to the saucepan with the rhubarb.
Mash the peaches to your desired consistency for a chunkier or smoother jam.
Mix the sugar and pectin in a separate bowl.
Mixing the pectin with sugar prevents clumping when added to the fruit mixture.
Add the sugar and pectin mixture to the saucepan and stir well.
Ensure the sugar dissolves completely for a smooth jam.
Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
Stir occasionally to prevent the mixture from sticking to the bottom of the pan.
Fill sterilized jars with the hot jam, leaving 1/4 inch of space at the top.
Use a funnel to make filling the jars easier and less messy.
Seal the jars and process them in a boiling water bath for 10 minutes.
Ensure the jars are fully submerged in the water bath for proper sealing.
Let the jars cool on the counter and check the seals before storing.
A properly sealed jar lid will not flex when pressed.
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