Peach Rhubarb Ginger Jam

May 18, 2012

Peach Rubarb Ginger Jam

My life is closely attuned to the seasons now that I am making my living preserving the harvest.   The first beautiful peaches of the season arrived at our kitchen two weeks ago.    Peach season always collides with rhubarb season, one of my other favorites.  I can remember my mother picking wild rhubarb in our old neighborhood in New Jersey.  She would walk up the side of our mountain donning her apron and pruners–I can see her just as if it was yesterday.   I didn’t usually go with her on her walks in the woods.   I was always amazed that she could identify a wild plant and bring it home to prepare a dessert for us, sometimes exposing herself to poison ivy along the way.  All it took was a simple brush by the dreaded, shiny, three-leaf plant and two days later her arms would be covered in oozy, itchy blisters.   I seemed to be immune thank God.   The wild rhubarb was never bright red, mostly green and incredibly tart.   She would fix us a strawberry rhubarb pie or cobbler or sometimes simply stew it with berries and serve with cream.

Peach Rhubarb Ginger Jam

It is best to prepare the ingredients for this jam the day before cooking.  Allowing this to macerate overnight allows the peaches and rhubarb to absorb the sugar.  This recipe should yield 8 eight oz jars.  If your peaches are really sweet, you can reduce the amount of sugar without hurting the texture of this jam.  This jam should keep its beautiful texture and color for up to 12 months in a sealed jar.

 

 

  1. Oh, yum – my jam never looks as good as yours, though…

    Comment by LiztheChef — May 18, 2012

  2. THat’s beautiful, Wendy! We are into our second week of white peaches and rhubarb is hanging in there. Looks like a project for me!

    Comment by Carol Sacks — May 18, 2012

  3. Oh I do hope you will try this recipe and let me know how it turns out for you!

    Comment by Wendy Read — May 18, 2012

  4. Oh Liz, your jam always looks gorgeous and your mango chutney is a knock-out! Thanks so much for commenting my friend :)

    Comment by Wendy Read — May 18, 2012

  5. Oh I love your jams! We get the more green variety of rhubarb that you mention here! Great post, lovely story.

    Comment by Jayne — May 19, 2012

  6. Looks beautiful Wendy!

    Comment by Kristen — May 20, 2012

  7. Oh thanks Jayne! I have lots of great memories of my Mom, that is for sure :)

    Comment by Wendy Read — May 20, 2012

  8. Thanks Kristen, my fellow jamrista!

    Comment by Wendy Rea — May 21, 2012

  9. This jam sounds wonderful! I’ve really wanted to try my hand at canning since last summer and I have yet to do it. You make it sound so easy. I really must give it a try!

    Comment by Kate | Food Babbles — June 17, 2012

  10. Wow! What a handsome repertoire of ingredients. I just made rhubarb syrup and am using the solids for jam. I had some ginger that needed using up and only had limes in my fridge. Working on no pectin in my jams- something I haven’t done much so I was out scouting around and found you. Plate-to-Page! I thoroughly enjoyed the Sunchowder jam in my participant bag last fall in Pistoia. Glad I found you again ;-)

    Comment by Lynn — July 9, 2012

  11. Thanks so much Lynn! It is a fabulous jam :)

    Comment by Wendy Read — July 16, 2012

  12. Wendy, I had to let you know, that I made this last year and it is delicious. Everyone who tried it, loved it! I searched for the last 2 days trying to find it again. Wasn’t easy, but thankfully I did. I am in the process of making it again. Thanks for this great recipe.

    Comment by Melisa — July 26, 2014

  13. So great to know Melisa! Sorry you had trouble finding the recipe :)

    Comment by wendyread — July 26, 2014

Leave a comment