Amish Rhubarb Jam – Sweet, Tangy, and Timeless

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!

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