Amish Rhubarb Jam is one of those delightful old-fashioned recipes that brings back memories of garden harvests, sun-warmed kitchens, and home-cooked breakfasts. With just a few simple ingredients and no need for pectin, this easy jam delivers a perfect balance of tart rhubarb and sweet strawberry flavor that will have you spreading it on everything. I first discovered this recipe in a handwritten Amish cookbook passed down through my family, and it’s become a seasonal tradition I look forward to each year.
There’s something truly special about capturing the bright, tangy flavor of rhubarb in a jar. It turns even the simplest breakfast into a treat and makes a thoughtful gift that shows you care. Whether you’re preserving a backyard harvest or picking up fresh rhubarb at the farmers market, this jam is a wonderful way to enjoy one of spring’s best ingredients well into the colder months.
Why You’ll Love Amish Rhubarb Jam
- Easy to make: No pectin or complicated techniques required.
- Flavorful and balanced: Tart rhubarb meets sweet strawberry gelatin for the perfect match.
- Minimal ingredients: Just four pantry staples and you’re good to go.
- Versatile: Delicious on toast, biscuits, pancakes, yogurt, cheesecake, or even stirred into smoothies.
- Freezer-friendly: Make a big batch and freeze it for enjoyment throughout the year.
- Homemade charm: Perfect for gifting in mason jars with a rustic label and ribbon.
- Beginner-friendly: A great starter jam for new cooks and kids in the kitchen.
Ingredients You’ll Need
- 5 cups chopped fresh rhubarb
- 4 cups granulated sugar
- 1 (3 oz) box strawberry gelatin (Jell-O)
- ½ cup water
Step-by-Step Instructions
- Prepare the Rhubarb:
- Wash the rhubarb thoroughly and trim any dry or rough ends. Chop the stalks into small, even pieces to ensure they cook down evenly.
- Cook the Rhubarb:
- In a large, heavy-bottomed saucepan, combine the chopped rhubarb, granulated sugar, and water. Stir to mix.
- Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent sticking.
- Once boiling, reduce the heat to a simmer and let cook for about 10-12 minutes. The rhubarb should break down and become soft, creating a thick, juicy base.
- Add the Gelatin:
- Remove the saucepan from heat and immediately stir in the strawberry gelatin. Mix thoroughly until the gelatin is completely dissolved.
- The color will become beautifully vibrant, and the aroma will be irresistible!
- Cool and Store:
- Allow the jam to cool slightly, then ladle into clean, dry jars. You can use small mason jars or any glass container with a tight-fitting lid.
- Let jars sit uncovered until they reach room temperature. Then seal with lids and refrigerate.
- The jam will continue to set as it chills. Store in the refrigerator for up to 3 weeks, or freeze for up to 6 months.
Serving and Storage Tips
Amish Rhubarb Jam is incredibly versatile and pairs well with a variety of foods. Spread it on warm toast, fluffy biscuits, scones, pancakes, or English muffins. It’s a great addition to a cheese board, dolloped onto soft cheeses like brie or cream cheese. Stir it into plain Greek yogurt or oatmeal for a burst of fruity sweetness. Or swirl it over vanilla ice cream or cheesecake for a beautiful dessert topping.
To store, keep jars in the refrigerator for short-term use (up to 3 weeks). For longer storage, freeze in freezer-safe jars or containers, leaving at least ½ inch of headspace for expansion. Always label and date your containers. Once thawed, the texture will be slightly softer but still delicious.
Helpful Notes
- This is not a canning recipe: Because it uses gelatin, this jam is not suitable for water-bath canning. Stick to refrigeration or freezing.
- Dissolve gelatin thoroughly: Stir well to ensure the gelatin dissolves completely and the jam sets properly.
- Pick bright red rhubarb: The deeper red your rhubarb, the prettier the jam’s color will be. Younger stalks tend to be more tender and flavorful.
- Try different flavors: Use raspberry or cherry gelatin for a fun twist. You can also mix in other fruits like diced strawberries or raspberries.
- Use it creatively: Spoon it between cake layers, into thumbprint cookies, or on waffles.
Frequently Asked Questions
- Can I use frozen rhubarb?
Yes, just thaw it completely and drain off excess moisture before using to avoid watery jam. - Can I reduce the sugar?
Reducing sugar may affect the texture and preservation. If you experiment, keep in mind the jam may be runnier and won’t keep as long. - Can I substitute gelatin with another ingredient?
For this no-cook, quick-set jam, gelatin is necessary. If you want to can the jam, look for pectin-based recipes instead. - How do I make it thicker or thinner?
Add more or less gelatin depending on your texture preference, or simmer the rhubarb mixture a little longer for thicker results. - How many jars does this recipe make?
This recipe typically yields about 3 to 4 cups of jam, enough to fill 3-4 half-pint jars.
Final Thoughts
Amish Rhubarb Jam is a charming, nostalgic recipe that captures the best of rhubarb season in every sweet, tart spoonful. Whether you’re new to jam making or a seasoned preserver looking for a quick, no-fuss option, this recipe is a wonderful way to savor the vibrant flavor of rhubarb all year long. The strawberry gelatin brings a gentle fruitiness that balances beautifully with rhubarb’s tang, and the process is simple enough to do in under 30 minutes.
Share it with friends, tuck a jar into a gift basket, or keep it all to yourself (we won’t tell!). Once you try this bright, flavorful spread, you’ll want to make it a springtime tradition for years to come.
Amish Rhubarb Jam
Ingredients
- This simple Amish Rhubarb Jam is a sweet and tangy treat made without pectin. Just four ingredients and 30 minutes for a perfect spring preserve that’s freezer-friendly and delicious on everything from toast to cheesecake.
Instructions
- Wash and chop rhubarb into small pieces.
- In a large saucepan, combine rhubarb, sugar, and water. Bring to a boil over medium heat.
- Reduce heat and simmer for 10–12 minutes until rhubarb softens.
- Remove from heat and stir in gelatin until fully dissolved.
- Let cool slightly, then pour into clean jars. Cool to room temp before sealing.
- Refrigerate up to 3 weeks or freeze up to 6 months.
Notes
- Use ripe, red rhubarb for best color and flavor.
- Not suitable for water-bath canning due to gelatin content.
- Try different Jell-O flavors or add diced strawberries for variety.
- Makes a great gift in mason jars with a homemade label.
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