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Home » Recipes » Breakfast

Amish Rhubarb Jam

Published: May 25, 2025 · by Emily.

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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.

Amish Rhubarb Jam this …

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

  1. 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.
  2. 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.
  3. 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!
  4. 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.
Amish Rhubarb Jam

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

  1. Can I use frozen rhubarb?
    Yes, just thaw it completely and drain off excess moisture before using to avoid watery jam.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Amish Rhubarb Jam

Amish Rhubarb Jam


  • Author: Emily
  • Total Time: 25 minutes
  • Yield: 4 jars
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Description

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.


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

  1. Wash and chop rhubarb into small pieces.
  2. In a large saucepan, combine rhubarb, sugar, and water. Bring to a boil over medium heat.
  3. Reduce heat and simmer for 10–12 minutes until rhubarb softens.
  4. Remove from heat and stir in gelatin until fully dissolved.
  5. Let cool slightly, then pour into clean jars. Cool to room temp before sealing.
  6. 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.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Nutrition

  • Calories: 80

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Hi, I’m Emily Parker — a professional chef, recipe developer, and the heart behind Homemade Kitchen.

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