Amish Rhubarb Jam
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
- 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.