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Amish Rhubarb Jam Recipe
Old-fashioned, simple, and sweet—with a burst of spring flavor
Introduction
Amish Rhubarb Jam is a delightful springtime preserve made with humble ingredients and simple methods passed down through generations. The Amish are known for their resourceful and delicious cooking, often using what’s fresh and available. This jam blends the tartness of rhubarb with the sweet kiss of strawberry gelatin, making a vibrant pink jam that tastes like the first warm day after a long winter. This is the kind of recipe scribbled on a flour-dusted index card, shared between neighbors, or tucked in a church cookbook. It’s as easy as it is unforgettable.
Ingredients
- 10 cups chopped fresh rhubarb (about 2 ½ lbs)
- 8 cups granulated sugar
- 1 cup water
- 2 (3 oz) boxes strawberry gelatin (Jell-O)
This is a doubled version of the original recipe, perfect for sharing or canning.
Instructions
Step-by-Step Method
- Prepare Rhubarb:
- Wash the rhubarb thoroughly.
- Chop it into small pieces (about ½-inch thick). Avoid using woody stalks.
- Measure out exactly 10 cups.
- Cook the Rhubarb:
- In a large heavy-bottomed pot, combine rhubarb, water, and sugar.
- Bring to a gentle boil over medium heat, stirring often.
- Let simmer for 10–15 minutes, until the rhubarb softens and begins to break down.
- Add Gelatin:
- Remove from heat.
- Stir in both boxes of strawberry gelatin.
- Mix until fully dissolved.
- Cool & Store:
- Let the jam cool slightly, then pour into sterilized jars.
- Refrigerate for immediate use (lasts 3–4 weeks), or process in a water bath for 10 minutes to seal for shelf storage.
A Bit of History
Rhubarb is one of the first vegetables ready for harvest in early spring, especially in northern climates like Pennsylvania, where the Amish community thrives. It was traditionally planted near barns or fences and harvested by the armful. Sugar was once a luxury, so rhubarb’s tart nature made it a good base for preserves when sweeteners became more available. Adding gelatin is a more recent, practical twist that helps thicken the jam without long cooking or pectin.
Jam Lovers’ Favorite Ways to Use It
- Spread on warm biscuits, toast, or homemade bread
- Swirled into yogurt or cottage cheese
- Topped over vanilla ice cream or angel food cake
- As a filling for jam bars or thumbprint cookies
- Slathered on peanut butter sandwiches (PB&R!)
Why People Love This Recipe
- No pectin needed — Just Jell-O!
- Only 4 simple ingredients
- Perfect balance of tart and sweet
- Quick prep and no canning experience required
- Colorful, nostalgic, and oh-so-delicious
Conclusion
Amish Rhubarb Jam is more than a recipe—it’s a tradition, a memory, and a taste of a simpler time. Whether you’re gifting a jar, saving some for a snowy day, or spreading it on toast for breakfast, this jam brings comfort and joy in every spoonful. It’s easy enough for beginners, satisfying for seasoned preservers, and always a favorite at the table.
Would you like a printable version of this recipe or a label design for gift jars?