Summary: Two of summer's greatest stars come together in this marvelous jam. Sweet, tangy and a touch gingery, this sings.
Yield: makes 3¼ pints.
- 4 cups chopped rhubarb
- 5 cups peeled/cored/chopped peaches
- 4 cups unrefined, granulated sugar
- 2 tablespoons diced crystallized ginger
Fill your canning pot with water, cover, and set over high heat. Do this first because it takes a long time to bring this much water to a rolling boil. Ready the appropriate number of jars and get out your canning funnel, ladle and such.
In a jamming pot or other heavy-bottomed stainless pot set over medium-high heat, put all of your ingredients. Stir regularly (but not constantly) and when the sugar has melted, turn the heat up to high.
Peaches don't foam too much but if you don't like the foam that does arise, skim or carefully spoon it off. Keep stirring, and if your peaches aren't breaking down as you'd like, crush them with a potato masher. It really depends on how much "chunk" you like in your jam.
If you've not already, sterilize your jars by placing them in the boiling water bath. Sterilize your lids too either by putting them in your canning pot for 2-3 minutes as it boils or by placing them in a smaller pot of boiling water which you then remove from heat.
If you have a Thermapen or similar instant-read thermometer, start checking the temp after about 20 minutes. You want to get to at least 217° F. When things are getting close, a rim of golden gunk should have adhered to the sides of your pot (at the level of the jam), the bubbles should look thick like lava, not loose like boiling water, and the jam should sheet not rain off the back of a wooden spoon.
Taste the jam and feel free to add more ginger if you want.
When the jam is ready, carefully ladle it into your prepared jars, wipe the rims, apply lids and bands, and carefully place into your canning pot. Process for 10 - 12 minutes, remove and sit on a kitchen towel for at least two hours.