Rhubarb-peach jam (Canning and preserving)

 

Makes 6 half-pints

• 1½ pounds rhubarb
• ½ cup water
• ¼ cup bottled lemon juice
• 1 pound peaches (about 2 large)
• 4½ cups sugar
• 1½ tablespoons crystallized ginger, finely diced

1. Wash and cut rhubarb into ½-inch pieces.
2. Put rhubarb, water, and lemon juice into a saucepan and bring to a boil ; remove from heat, stir well, and let stand for 1 hour.
3. Peel, pit and dice peaches ; add peaches, sugar, and ginger to rhubarb mixture.
4. Bring to a boil, stirring constantly ; cook over medium heat until jam is thick and clear, or reaches the jell point on a thermometer. (skim foam as jam cooks)
5. Remove from heat and let sit 5 minutes ; skim off any more foam that rises.
6. Ladle into hot, sterilized jars, clean rims, seal, and process in a water bath canner for 5 minutes.

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