Rhubarb, strawberries, peaches, blackberries, and blueberries are used to make this delicious jam.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup water
- 1 cup white sugar
- 1 ripe peach – peeled, pitted, and diced
- 2 tablespoons minced fresh tarragon leaves
- 3 teaspoons cornstarch
- 3 teaspoons water
Instructions
- Bring 1 cup water, sugar, and peach to a boil over medium heat in a small saucepan, stirring constantly until sugar is dissolved and peach is cooked, 3 to 5 minutes. Stir in tarragon.
- Whisk cornstarch and 3 teaspoons water together in a small bowl; add to peach mixture, stirring constantly until slightly thickened, 3 to 4 minutes. Remove from heat and set aside to cool, about 15 minutes.
- Pour peach mixture into an electric blender or use an immersion blender to process until smooth. Reheat in the microwave, if desired.
- This is a sweet syrup, so you really don’t need to pour it on. A drizzle or two is sufficient for flavor.