Amish Rhubarb Jam

Here’s a traditional Amish Rhubarb Jam recipe—simple, sweet, and packed with old-fashioned flavor. This jam is often made without pectin, relying on the natural pectin in the rhubarb and sugar to thicken.

🍓 Amish Rhubarb Jam Recipe

🧂 Ingredients:

• 5 cups rhubarb, finely chopped (fresh or frozen)

• 4 cups granulated sugar

• 1 (3 oz) package strawberry gelatin (Jell-O) – or raspberry for variation

• 1/4 cup lemon juice (optional, for brightness and acidity)

🥣 Instructions:

1. Prep the rhubarb:

   • Wash and finely chop the rhubarb.

   • If frozen, thaw completely and drain excess liquid.

2. Cook the rhubarb:

   • In a large saucepan or pot, combine the rhubarb and sugar.

   • Let sit for about 1 hour to draw out the juices.

   • Bring the mixture to a boil over medium heat, stirring often to prevent burning.

   • Reduce heat and simmer for about 10–12 minutes until rhubarb is soft and broken down.

3. Add gelatin:

   • Stir in the strawberry gelatin and lemon juice (if using) until fully dissolved.

   • Boil for an additional 1–2 minutes.

4. Jar it up:

   • Pour hot jam into sterilized jars, leaving about 1/4 inch headspace.

   • Wipe rims, apply lids, and screw on bands finger-tight.

5. Optional canning (for long-term storage):

   • Process jars in a boiling water bath for 10 minutes (adjust time for altitude).

   • Let cool undisturbed for 24 hours. Check seals before storing.

6. Cool & Store:

   • Refrigerate if not canning. Jam keeps in the fridge for 2–3 weeks.

   • Canned jam lasts 12+ months in a cool, dark pantry.

🍞 Serving Ideas:

• Spread on homemade bread or biscuits

• Swirl into yogurt or oatmeal

• Use as a filling for pastries or thumbprint cookies