1 1/2 lbs. rhubarb
1/2 c. water
1/4 c. bottled lemon juice
1 lb. peaches (about 2 large)
4 1/2 c. sugar
1 1/2 Tbsp. crystallized ginger, finely diced
Wash and cut rhubarb into 1/2-inch pieces. 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. Peel, pit and dice peaches. Add peaches, sugar and
ginger to rhubarb mixture. Bring mixture 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. Remove from heat and let
sit 5 minutes. Skim off any foam that rises. Ladle into hot sterilized
jars, clean rims, seal, and process in water bath canner for 5 minutes.
Makes 6 half-pints.
4 lbs. peaches (about 8 large)
2 Tbsp. bottled lemon juice
5 c. sugar
1/2 tsp. nutmeg
Prepare peaches by peeling, pitting and cutting into quarters. Chop in food
processor or cut into very small pieces. Put peaches, lemon juice, sugar and
nutmeg into a saucepan and cook over medium heat, stirring to dissolve all
the sugar. Boil rapidly and stir constantly until the jam si thick or has
reached the jell point on a thermometer. Remove from heat and let stand 5
minutes, skimming off any foam. Ladle into hot jars, clean rims, seal, and
process in a water bath canner for 10 minutes. Makes 5 half-pints.