Introduction

Rhubarb, with its vibrant stalks and tart flavor, has been a staple in Amish kitchens for generations. One of the most cherished ways to preserve its unique taste is through the creation of Amish Rhubarb Jam. This delightful spread combines the tanginess of rhubarb with the sweetness of sugar, often enhanced with ingredients like crushed pineapple and cherry gelatin, resulting in a jam that’s both flavorful and visually appealing.​

The Amish community values simplicity and tradition, and this jam embodies both. It’s a testament to the resourcefulness of using seasonal produce to create something that can be enjoyed year-round. Whether slathered on fresh bread, dolloped on pancakes, or used as a filling for pastries, Amish Rhubarb Jam brings a touch of homemade goodness to any meal.​

Why You’ll Love This Recipe

• Simple Ingredients: Utilizes common pantry items without the need for commercial pectin.
• Versatile Use: Perfect as a spread, dessert topping, or even a glaze for meats.
• Preservative-Free: Unlike store-bought versions, this homemade jam contains no artificial preservatives.
• Customizable: Adjust sweetness or add spices to suit your taste preferences.​

Ingredients & Substitutions

Main Ingredients:

• 4 cups diced rhubarb: Fresh or frozen; if using frozen, thaw and drain excess liquid.
• 4 cups granulated sugar: Can be reduced to 2 cups for a less sweet version.
• 1 small can (8 oz) crushed pineapple: Adds sweetness and texture.
• 1 package (3 oz) cherry-flavored gelatin: Provides color and helps set the jam.​

Substitutions:

• Sugar: Use honey or maple syrup for a natural sweetener, adjusting quantity to taste.
• Pineapple: Replace with finely chopped apples or pears for a different flavor profile.
• Gelatin: Use strawberry or raspberry gelatin for a variation in taste.​

Step-by-Step Cooking Instructions

1. Prepare the Rhubarb: Wash and dice the rhubarb into small pieces.
2. Cook Rhubarb and Sugar: In a large saucepan, combine rhubarb and sugar. Cook over medium heat, stirring frequently, until the sugar dissolves and the rhubarb softens (about 15-20 minutes).
3. Add Pineapple: Stir in the crushed pineapple with its juice. Continue cooking for an additional 3 minutes.
4. Incorporate Gelatin: Remove the saucepan from heat and stir in the cherry gelatin until fully dissolved.
5. Jar the Jam: Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
6. Seal and Process: Wipe the rims of the jars clean, apply lids and bands, and process in a boiling water bath for 10 minutes to ensure a proper seal.
7. Cool and Store: Remove jars from the water bath and let them cool on a towel. Once cooled, check seals and store in a cool, dark place.​Happier Than A Pig In MudAllrecipes+2Log in or sign up to view+2Happier Than A Pig In Mud+2Allrecipes+1Happier Than A Pig In Mud+1

Expert Tips:

• Sterilization: Ensure jars and lids are properly sterilized to prevent contamination.
• Testing Set: Place a small plate in the freezer before starting. To test if the jam has set, place a spoonful on the chilled plate; if it wrinkles when pushed, it’s ready.
• Avoid Overcooking: Overcooking can break down the pectin, preventing the jam from setting properly.​Allrecipesthe-farmersdaughter.com+2Alphafoodie+2Good Food+2

Pro Tips & Variations

• Spice It Up: Add a teaspoon of ground ginger or cinnamon for a warm spice note.
• Citrus Zest: Incorporate lemon or orange zest for added brightness.
• Berry Blend: Mix in strawberries or raspberries for a berry-rhubarb combination.
• Freezer Jam: Skip the water bath and store the jam in the freezer for up to 6 months.​A Cookie Named Desire

Serving Suggestions

• Breakfast: Spread on toast, bagels, or English muffins.
• Desserts: Use as a topping for ice cream, cheesecake, or yogurt.
• Savory Dishes: Glaze for roasted meats or as a condiment for cheese platters.​

Storage & Reheating

• Refrigerator: Once opened, store jars in the refrigerator and consume within 3 weeks.
• Freezer: Unopened jars can be frozen for up to 6 months. Thaw in the refrigerator before use.
• Reheating: If the jam becomes too thick, gently warm it in a saucepan over low heat, adding a splash of water if necessary.​

Nutrition Information

Serving Size	1 tablespoon
Calories	52 kcal
Sugar	13 g
Sodium	1 mg
Fat	0.1 g
Saturated Fat	0.01 g
Carbohydrates	13 g
Fiber	0.3 g
Protein	0.1 g
Cholesterol	0 mg

Note: Nutritional values are approximate and may vary based on specific ingredients used.

FAQs

Q: Can I make this jam without gelatin? A: Yes, you can omit the gelatin. The jam will be less firm but still delicious. Alternatively, use pectin or cook the jam longer to achieve the desired thickness.​

Q: How do I know if my jars are sealed properly? A: After cooling, press the center of each lid. If it doesn’t pop up and down, the jar is sealed. If it does, refrigerate and consume the jam within a few weeks.

Q: Can I reduce the sugar in this recipe?
A: Yes, you can reduce the sugar to suit your taste. However, keep in mind that sugar helps preserve the jam and affects its texture. If you’re making a low-sugar version, store it in the refrigerator or freezer and consume it more quickly.

Q: Is it necessary to use a water bath canner?
A: While it’s not strictly required if you’re planning to store the jam in the refrigerator or freezer, water bath canning is highly recommended for long-term shelf storage. It ensures safety by killing off bacteria, yeast, and mold spores.

Q: Can I use frozen rhubarb instead of fresh?
A: Absolutely! Just thaw and drain the frozen rhubarb before using it in the recipe. The texture may be slightly softer, but it works just as well for jam.

Q: How long does Amish Rhubarb Jam last?
A: Properly canned and stored in a cool, dark place, this jam can last up to 1 year. Once opened, keep it refrigerated and use it within 2-3 weeks.

Conclusion

Amish Rhubarb Jam is more than just a spread—it’s a taste of tradition, a celebration of seasonal produce, and a beautiful reminder of the joys of homemade cooking. With its sweet-tart flavor and stunning ruby color, it’s sure to become a cherished staple in your kitchen.

If you try this recipe, I’d love to hear how it turned out for you! Leave a comment below, share your photos, and don’t forget to subscribe for more delicious, time-honored recipes straight from rustic kitchens to yours.

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