Peach And Rhubarb Jam Recipes

Steps:

• Dice rhubarb and place in pan over medium heat with 1/2 cup lemon juice.
• Cook rhubarb until soft approximately 5-10 minutes.
• Remove peach skins, pit, and cut peaches into bite size pieces.
• Mash peaches and place into pan with rhubarb.
• Stir. Let mixture come to a boil. Reduce heat and cook 30 minutes.
• In separate bowl, mix together sugar and pectin.
• Add sugar/pectin mixture to peach and rhubarb pan.
• Stir together and let come to a boil.
• Remove from heat and fill jars to 1/4" of top. (Recipe makes six 8oz. jars).
• Wipe rims clean and screw on 2-piece lids.
• 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.

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.

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.

Steps:

• Boil rhubarb and water until rhubarb is tender, about 10-15 minutes. Stir occasionally.
• While that is boiling, dump out the pie filling in a bowl, & dice the peaches.
• Add sugar and lemon juice, stir, and bring back to a boil.
• Add pie filling, stir, boil 10 minutes.
• Remove from heat, stir in jello.
• Put in hot jars & seal.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Mix the rhubarb, peach, white sugar, and 1/4 cup flour together in a large bowl until evenly combined; pour into the prepared baking dish and spread into an even layer.
• Stir the brown sugar, quick oats, and 1 1/2 cups flour together in a separate bowl. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs; sprinkle evenly over the rhubarb and peach mixture.
• Bake in the preheated oven until golden brown on top, about 45 minutes.