First off, thank you for being here! Whether you’re a seasoned home cook or just dipping your toes into canning and preserving, I’m thrilled to share this treasured recipe with you. Today’s feature is something near and dear to many hearts—Amish Rhubarb Jam. This is one of those recipes that feels like a warm hug from a grandmother’s kitchen. It’s simple, soul-satisfying, and absolutely bursting with flavor.
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Why You’ll Fall in Love with Amish Rhubarb Jam
Amish Rhubarb Jam is one of those magical creations that manages to be both humble and spectacular at the same time. It marries the tartness of rhubarb with the nostalgic sweetness of strawberry gelatin, creating a bright, fruity flavor that sings on toast, biscuits, and even ice cream. I promised you versatile, and here’s proof!
This jam is a sweet and tangy revelation. The rhubarb gives it a gentle pucker that’s balanced beautifully by sugar and softened by the fruity richness of gelatin. And let me tell you—the smell when this is simmering away on the stove is just incredible!!
Benefits of Making Amish Rhubarb Jam at Home
Easy and quick – No pectin or canning experience needed
Versatile – Works as a spread, a dessert topping, or even a glaze
Customizable – Play around with different flavors of gelatin
Preserves seasonal produce – Perfect for spring and early summer
Ingredients
Here’s what you’ll need:
5 cups rhubarb, chopped (fresh or frozen)
4 cups granulated sugar
1 package (3 oz) strawberry gelatin (or your preferred flavor)
1 tablespoon lemon juice (optional, for extra tang)
Tools You’ll Need
Large pot
Sterilized glass jars with lids
Wooden spoon
Measuring cups
Funnel (optional, but helpful for jarring)
Ladle
Water bath canner (optional for shelf-stable storage)
Substitutions and Add-Ins
Frozen rhubarb works just as well as fresh—just thaw and drain first
Gelatin flavors – Try raspberry or peach for a twist
Lemon juice – Not essential, but gives a lovely brightness
Add-ins – A handful of chopped strawberries or a splash of vanilla extract for extra dimension
Step-by-Step Instructions
Step 1: Prepare the Rhubarb
If using fresh, wash and chop your rhubarb. For frozen, thaw and drain off any extra liquid.
Step 2: Combine and Rest
In a large pot, mix the chopped rhubarb with sugar. Let this sit for about 15 minutes—this allows the rhubarb to release its juices naturally.
Step 3: Cook the Jam
Place the pot over medium heat. Stir often as you bring it to a boil. Reduce the heat and simmer for 10–15 minutes until the rhubarb is soft and falling apart.
Step 4: Add the Gelatin
Remove the pot from heat and stir in the gelatin until fully dissolved. Add the lemon juice if using.
Step 5: Jar the Jam
Let the mixture cool slightly. Pour into sterilized jars, leaving ¼-inch headspace. Seal with lids.
Step 6: Store or Process
Cool at room temp and store in the fridge for up to 3 weeks. For long-term storage, process the jars in a water bath for 10 minutes.
What to Serve with Amish Rhubarb Jam
Spread on toast, English muffins, or warm biscuits
Swirled into oatmeal or yogurt
Spooned over vanilla ice cream or cheesecake
As a glaze for pork or chicken
Tips for the Best Amish Rhubarb Jam
Don’t overcook if you like some texture—leave a few rhubarb chunks
Always sterilize your jars if you plan to store the jam longer
Let the jam cool completely before moving it to the fridge
Storage Instructions
Fridge: Up to 3 weeks
Freezer: Use freezer-safe jars and leave space for expansion
Pantry: Only after water bath processing; store up to 1 year in a cool, dark place
General Info
This is a no-pectin recipe that relies on gelatin for texture and flavor. It’s an old-fashioned method with a modern twist—quick, reliable, and absolutely delicious. Perfect for beginner jam-makers!
Frequently Asked Questions (FAQ)
Can I use other fruits with the rhubarb?
Absolutely! Strawberries, raspberries, or even peaches pair beautifully with rhubarb.
What if I don’t have gelatin?
You can substitute with pectin and fruit juice, but the flavor and texture will be different.
Can I reduce the sugar?
Reducing sugar may affect the jam’s ability to set properly. For a lower-sugar version, use a low-sugar pectin and adjust to taste.
Is this jam shelf-stable?
Only if processed in a water bath. Otherwise, it must be refrigerated.
Conclusion
Amish Rhubarb Jam is truly a celebration of simplicity and flavor. It’s the kind of recipe that gets passed down through generations—not just because it’s easy, but because it’s that good. Sweet, tangy, and nostalgic, it’s everything you want in a homemade preserve.
Looking for more recipes that highlight rhubarb or capture that old-fashioned homemade magic? Try:
Rustic Rhubarb Crisp
Strawberry Rhubarb Bars
Classic Peach Freezer Jam
If you make this jam, I’d love to see it! Leave a review, and tag your photos on Pinterest so we can all admire your beautiful jars.
Nutritional Information (approx. per tablespoon)
Calories: 45
Sugar: 11g
Carbs: 12g
Fat: 0g
Protein: 0g
Until next time—happy jamming!
Amish Rhubarb Jam
Equipment
- Large pot
- Sterilized jars with lids
- Wooden spoon
- Ladle
Ingredients
- 5 cups rhubarb chopped, fresh or frozen
- 4 cups granulated sugar
- 1 package strawberry gelatin 3 oz or your preferred flavor
- 1 tbsp lemon juice optional, for extra tang
Instructions
- If using fresh rhubarb, wash and chop it. If using frozen, thaw and drain any excess liquid.
- Combine the rhubarb and sugar in a large pot. Let sit for 15 minutes to release juices.
- Bring to a boil over medium heat, stirring often. Simmer for 10–15 minutes until rhubarb is soft and broken down.
- Remove from heat and stir in the gelatin until dissolved. Add lemon juice if using.
- Let cool slightly, then pour into sterilized jars, leaving 1/4-inch headspace.
- Seal jars and let cool to room temperature. Store in fridge up to 3 weeks or process in water bath for 10 minutes for long-term storage.
