Amish Rhubarb Jam

Simple, sweet, and wonderfully tangy, Amish Rhubarb Jam is one of those treasured old-fashioned recipes that brings a touch of nostalgia to your kitchen. This bright, fruity jam is made with just a few pantry staples and delivers a big punch of flavor—perfect for spreading on toast, drizzling over pancakes, or gifting to friends and family. It’s a humble, homespun treat that highlights the natural tartness of rhubarb, beautifully balanced with sugar and a hint of strawberry gelatin for flavor and texture.

Whether you grew up on farmhouse jams or you’re just discovering the charm of homemade spreads, this recipe is a keeper. Quick to make, easy to store, and absolutely delicious, Amish Rhubarb Jam is a sweet slice of country tradition that fits right into modern kitchens.

Why You’ll Love This Recipe

There’s a reason this Amish Rhubarb Jam has stood the test of time. It’s not only flavorful but also incredibly easy to make. Here’s what makes it so special:

1. Just 4 Ingredients – You only need rhubarb, sugar, gelatin, and (optionally) lemon juice.
2. Naturally Tangy and Sweet – The rhubarb’s tartness shines through while the sugar and gelatin create a smooth, spreadable finish.
3. No Canning Required – Enjoy this jam fresh in the fridge, or preserve it with a simple water bath.
4. Versatile Flavor – While strawberry gelatin is classic, you can mix things up with raspberry, cherry, or even pineapple.
5. Great for Gifts – A jar of this beautiful pink jam makes a heartfelt homemade gift.
6. Freezer-Friendly – Make a big batch and freeze some for later enjoyment.

Preparation and Cooking Time

Making Amish Rhubarb Jam is quick and rewarding. Here’s how the time breaks down:

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Ingredients for the Jam:

1 tablespoon lemon juice (optional, for extra tang)

5 cups rhubarb, chopped (fresh or frozen)

4 cups granulated sugar

1 package (3 oz) strawberry gelatin (or your preferred flavor)

Step-by-Step Instructions

1. Prepare the Rhubarb
   If you’re using fresh rhubarb, wash the stalks thoroughly and chop them into small pieces. If using frozen rhubarb, be sure to thaw it and drain off any excess liquid before starting.
2. Cook the Rhubarb
   In a large pot, combine the chopped rhubarb and sugar. Let the mixture rest for about 15 minutes—this helps the rhubarb release its natural juices. Then place the pot over medium heat and bring it to a gentle boil, stirring often. Let it simmer for 10 to 15 minutes, or until the rhubarb is completely soft and begins to break down.
3. Add the Gelatin
   Remove the pot from heat and stir in the gelatin until fully dissolved. Add the lemon juice at this stage if you’d like an extra bright, tangy note.
4. Cool and Jar the Jam
   Let the jam cool slightly, then carefully pour it into sterilized glass jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean, seal with lids, and allow the jars to cool to room temperature.
5. Store the Jam
   You can store the jam in the refrigerator for up to 3 weeks. If you prefer shelf-stable jam, process the jars in a boiling water bath for 10 minutes, then allow them to cool completely.
6. Enjoy
   Serve your Amish Rhubarb Jam on toast, muffins, biscuits, or scones. It also makes a lovely addition to a cheese board or a sweet swirl in plain yogurt.

How to Serve

Amish Rhubarb Jam is a lovely companion to just about any baked good. Here are a few serving ideas:

• Spread generously on fresh-baked biscuits or sourdough toast
• Add a spoonful to oatmeal or plain yogurt for a sweet-tart contrast
• Use as a filling for thumbprint cookies or cake layers
• Pair with cream cheese on crackers for a quick snack or appetizer
• Stir into lemonade or iced tea for a fruity twist

Tips for Success

• Chop Evenly – Uniform rhubarb pieces ensure even cooking.
• Avoid Overcooking – Stop simmering once the rhubarb softens; overcooking may dull the flavor.
• Adjust Sweetness – Taste as you go; you can reduce sugar slightly for a tarter finish.
• Experiment with Flavors – Swap strawberry gelatin for raspberry, cherry, or peach depending on what’s in season.
• Add Lemon for Brightness – A splash of lemon juice enhances the tang and helps preserve the color.

Storage and Freezing

• Refrigerator: Store jam in sealed jars in the fridge for up to 3 weeks.
• Freezer: Freeze cooled jam in freezer-safe containers for up to 6 months. Thaw in the fridge before using.
• Shelf-Stable: For long-term storage, process the jars in a hot water bath for 10 minutes and store them in a cool, dark place.

Nutritional Information

• Serving Size: 1 tablespoon
• Calories: 180 kcal per serving
• Servings Per Batch: About 32

Frequently Asked Questions

Can I use frozen rhubarb?
Yes! Just thaw and drain it well before cooking.

Do I need to use gelatin?
Yes, this recipe relies on gelatin for setting the jam. You can experiment with pectin if you prefer a more traditional fruit jam base.

Can I reduce the sugar?
You can reduce the sugar slightly, but keep in mind that it helps with both flavor and preservation.

Is water bath canning necessary?
Not if you plan to eat the jam within a few weeks and store it in the fridge. For longer shelf life, a water bath is recommended.

Conclusion

Amish Rhubarb Jam is a timeless classic with a simple charm that never goes out of style. Whether you’re preserving your garden harvest or just trying something new, this recipe brings joy with every spoonful. It’s quick, satisfying, and full of bright, old-fashioned flavor—the kind of recipe that turns into a tradition. Spread it, gift it, or sneak a spoonful right from the jar—you’ll find yourself making it again and again.

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