If you’re craving a vibrant, old-fashioned spread that captures the flavors of spring and summer in a single bite, look no further than Amish Rhubarb Jam: A Sweet & Tangy Heritage Recipe. With just a handful of humble ingredients and a pinch of nostalgia, this recipe brings together tart rhubarb, sweet pineapple, and cherry gelatin for a dazzlingly delicious jam. It’s a tried-and-true favorite in Amish kitchens, perfect for canners of every skill level, and it comes together in under an hour. Let’s make a batch of sunshine you’ll want to spoon onto everything!
Ingredients You’ll Need
The beauty of this Amish Rhubarb Jam: A Sweet & Tangy Heritage Recipe is in its simplicity—each ingredient does some serious heavy lifting when it comes to flavor, color, or that wonderful jammy texture. Here’s what you need, and exactly why it matters:
- Rhubarb (4 cups, diced): This tart vegetable is the backbone of the jam, providing the perfect tang and beautiful rosy speckles. Fresh or frozen both work—just drain off excess liquid if you’re using frozen rhubarb.
- Granulated sugar (4 cups): Adds sweetness and helps the jam set. Prefer less sugar? You can use as little as 2 cups for a more tangy result.
- Crushed pineapple (1 small can, 8 oz): Its syrupy sweetness balances out rhubarb’s bite, while bits of pineapple give wonderful texture.
- Cherry-flavored gelatin (1 package, 3 oz): The secret weapon for that pretty blush hue and a soft, spreadable set—skip it, and you’ll miss out!
How to Make Amish Rhubarb Jam: A Sweet & Tangy Heritage Recipe
Step 1: Prep the Rhubarb
Start by thoroughly washing your rhubarb stalks and trimming off any leaves—they’re not edible, so pitch them! Dice your rhubarb into small, uniform chunks to ensure they’ll soften evenly and give your jam that delightful texture in every spoonful.
Step 2: Cook Rhubarb and Sugar
Pop the diced rhubarb and sugar into a large, heavy-bottomed saucepan. Turn the heat to medium and stir frequently as the sugar begins to dissolve. In about 15 to 20 minutes, you’ll see the rhubarb break down and release its juices, making a gorgeous, thick stew.
Step 3: Add the Pineapple
Now for a splash of tropical flair! Add in the crushed pineapple—including its juices—and stir it all together. Let everything bubble for another 3 minutes, just until it’s well melded and steamy.
Step 4: Incorporate the Gelatin
Take the saucepan off the heat before you whisk in the cherry gelatin. This clever little twist ensures your jam sets up perfectly and brings an unexpected pop of color and flavor. Make sure the gelatin is totally dissolved for the glossiest, most even texture.
Step 5: Jar the Jam
Ladle the piping-hot jam into sterilized jars, leaving about a quarter inch of headspace. Run a clean spoon or knife around the inside to get rid of air bubbles, and wipe the rims to keep things tidy.
Step 6: Seal and Process
Secure the lids and bands, then give your jars a quick 10-minute soak in a boiling water bath. This classic canning move is what makes it safe to stash your jam in the pantry for months to come.
Step 7: Cool and Store
Carefully lift the jars from the water bath and let them cool, undisturbed, on a towel. Once they’re completely cool, double-check that every jar has sealed—then stash them in a cool, dark place and start counting the days until breakfast!
How to Serve Amish Rhubarb Jam: A Sweet & Tangy Heritage Recipe
Garnishes
For a simple but striking garnish, serve a spoonful of this jam with a flourish of fresh mint or a few thinly sliced strawberries. The color will pop against the deep red hue, and it’s a lovely way to elevate toast or yogurt bowls.
Side Dishes
Amish Rhubarb Jam: A Sweet & Tangy Heritage Recipe has a knack for making breakfast and brunch sing. Try it alongside warm buttermilk biscuits, homemade bread, scones, or even over fluffy pancakes. It’s also delicious as a sweet-tangy side for a cheeseboard.
Creative Ways to Present
Go beyond toast! Swirl this jam through vanilla ice cream, use it as a filling for thumbprint cookies, or spoon it between cake layers. Gift a prettily labeled jar to friends, or simply serve it in a vintage dish at your next brunch spread—nostalgic, eye-catching, and endlessly crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
Once opened, stash any extra Amish Rhubarb Jam: A Sweet & Tangy Heritage Recipe in the refrigerator. It will keep its flavor and vibrant color for up to a month—just be sure to always use a clean spoon to avoid introducing any sneaky bacteria.
Freezing
If you find yourself with more jam than you can eat or gift, don’t worry! Leave a bit of headspace in your jars or freezer-safe containers, seal tightly, and pop them into the freezer where they’ll keep happily for up to 9 months. Thaw overnight in the fridge for best results.
Reheating
Jam is happiest served at room temperature—or even slightly warmed to bring out its luscious texture. Simply leave your jar on the counter for 20 minutes, or set it over a bowl of warm water. This really makes Amish Rhubarb Jam: A Sweet & Tangy Heritage Recipe shine when drizzled onto hot buttered scones or biscuits.
FAQs
Can I use frozen rhubarb for this recipe?
Absolutely! Just be sure to let frozen rhubarb thaw completely and drain off any extra moisture. This prevents the jam from getting too runny, keeping its perfect spreadable consistency.
Is sterilizing the jars really necessary?
Yes, sterilizing is a must. It ensures your preserved Amish Rhubarb Jam: A Sweet & Tangy Heritage Recipe is safe to store for months and stays fresh, without any risk of spoilage or unpleasant surprises.
Can I reduce the sugar further or use a sugar substitute?
You can safely drop the sugar down to 2 cups if you like a tarter jam. If you want to experiment with sugar substitutes, note that the set and texture may change—stick with real sugar for the true old-fashioned experience.
What’s the best way to check if my jam is set?
The freezer plate method works like a charm! Pop a small plate in the freezer before making the jam. When it’s time to test, spoon a bit on the chilled plate, then nudge it. If it wrinkles gently, you’re good to go!
Do I have to use cherry gelatin, or can I swap the flavor?
Classic Amish Rhubarb Jam: A Sweet & Tangy Heritage Recipe relies on cherry gelatin for its color and subtle fruity note, but you can swap it for another red flavor like strawberry or raspberry to put your own twist on this heritage jam.
Final Thoughts
Every jar of Amish Rhubarb Jam: A Sweet & Tangy Heritage Recipe is a little taste of tradition, sunshine, and homemade comfort. Whether you’re savoring it on toast or tucking it into holiday gifts, you’ll fall in love with its irresistible sweet-tangy balance. Don’t wait until rhubarb season is over—go make a batch and share a bit of this delicious heritage with your own kitchen!
PrintAmish Rhubarb Jam: A Sweet & Tangy Heritage Recipe
Learn how to create delicious Amish Rhubarb Jam, a time-honored recipe that strikes the perfect balance between sweet and tangy flavors. This preservative-free jam is ideal for both novice and experienced canners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 4 half-pint jars
- Category: Jam & Preserves
- Method: Stovetop + Water Bath Canning
- Cuisine: Amish, American
- Diet: Vegetarian
Ingredients
Rhubarb:
- 4 cups diced rhubarb: Fresh or frozen; if using frozen, thaw and drain excess liquid.
Sugar:
- 4 cups granulated sugar: Can be reduced to 2 cups for a less sweet version.
Pineapple:
- 1 small can (8 oz) crushed pineapple: Adds sweetness and texture.
Gelatin:
- 1 package (3 oz) cherry-flavored gelatin: Provides color and helps set the jam.
Instructions
- Prepare the Rhubarb: Wash and dice the rhubarb into small pieces.
- Cook Rhubarb and Sugar: In a large saucepan, combine rhubarb and sugar. Cook over medium heat, stirring frequently, until the sugar dissolves and the rhubarb softens (about 15-20 minutes).
- Add Pineapple: Stir in the crushed pineapple with its juice. Continue cooking for an additional 3 minutes.
- Incorporate Gelatin: Remove the saucepan from heat and stir in the cherry gelatin until fully dissolved.
- Jar the Jam: Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
- Seal and Process: Wipe the rims of the jars clean, apply lids and bands, and process in a boiling water bath for 10 minutes to ensure a proper seal.
- Cool and Store: Remove jars from the water bath and let them cool on a towel. Once cooled, check seals and store in a cool, dark place.
Notes
- Sterilization: Ensure jars and lids are properly sterilized to prevent contamination.
- Testing Set: Place a small plate in the freezer before starting. To test if the jam has set, place a spoonful on the chilled plate; if it wrinkles when pushed, it’s ready.
- Avoid Overcooking: Overcooking can break down the pectin, preventing the jam from setting properly.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
