Amish Rhubarb Jam
A sweet and tangy homemade jam that blends tart rhubarb with fruity strawberry gelatin—perfect on toast, muffins, or desserts!
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.
Notes
For a chunkier jam, simmer less time. Try raspberry or peach gelatin for a fun twist!