Amish Rhubarb Jam: A Sweet & Tangy Heritage Recipe
Discover how to make traditional Amish Rhubarb Jam with this easy, step-by-step recipe. Sweet, tangy, and preservative-free—perfect for beginners and seasoned canners alike
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 4 half-pint jars
- Category: Jam & Preserves
- Method: Stovetop + Water Bath Canning
- Cuisine: Amish, American
- Diet: Vegetarian
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.
Instructions
Prepare the Rhubarb: Wash and dice the rhubarb into small pieces.
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).
Add Pineapple: Stir in the crushed pineapple with its juice. Continue cooking for an additional 3 minutes.
Incorporate Gelatin: Remove the saucepan from heat and stir in the cherry gelatin until fully dissolved.
Jar the Jam: Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
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.
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.
Notes
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.