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Amish Rhubarb Jam

A simple, utterly delicious spread that will bring a smile to your face with every spoonful. Focused on letting the natural flavors of the rhubarb shine through. It’s that perfect balance of sweet and tart.

  • Total Time: 50 minutes
  • Yield: Varies

Ingredients

  • 8 cups chopped fresh rhubarb (about 2 pounds)
  • 6 cups granulated sugar
  • 1 (3-ounce) package strawberry flavored gelatin (such as Jell-O brand)
  • 2 tablespoons fresh lemon juice

Instructions

  1. Prepare the Rhubarb: Wash the rhubarb stalks thoroughly. Trim off the leafy ends and the tough bottom ends. Chop the rhubarb into ½-inch to 1-inch pieces. You do not need to peel the rhubarb.
  2. Combine and Rest: In a large, non-reactive pot (like stainless steel or enamel), combine the chopped rhubarb and granulated sugar. Stir well to coat all the rhubarb. Let the mixture sit at room temperature for at least 30 minutes, or up to a few hours, to allow the rhubarb to release its juices.
  3. Cook the Jam: Place the pot over medium-high heat. Stir constantly to prevent sticking. Bring the mixture to a full rolling boil.
  4. Simmer and Thicken: Once boiling, reduce the heat to medium-low and simmer gently for 15-20 minutes, stirring frequently, until the rhubarb is very soft and has broken down, and the jam has thickened slightly.
  5. Add Gelatin: Remove the pot from the heat. Sprinkle the strawberry gelatin powder over the hot jam. Stir vigorously until the gelatin is completely dissolved and no lumps remain.
  6. Add Lemon Juice: Stir in the fresh lemon juice.
  7. Fill Jars: Ladle the hot jam into prepared, sterilized jars, leaving ¼-inch headspace.
  8. Process Jars (for shelf stability): Wipe jar rims clean. Center lids on jars and apply bands, tightening to fingertip-tight. Process jars in a boiling water bath for 10 minutes.
  9. Cool and Check Seals: Remove jars from the water bath and place them on a clean towel to cool undisturbed for 12-24 hours. Check seals; lids should be concave and not flex when pressed.
  10. Store: Label and date your jars. Unsealed jars should be refrigerated and used within 3 weeks. Properly sealed jars can be stored in a cool, dark place for up to 1 year.

Notes

Sterilizing your jars helps kill any lurking bacteria or yeast that could spoil your precious jam. There are a few ways to do it: Oven method, Dishwasher method, and Boiling water bath, If any jar didn’t seal (the lid flexes), don’t worry! Just put it in the refrigerator and use it within 3 weeks., If you’ve properly water-bath canned your Amish Rhubarb Jam and the seals are good, you can store it in a cool, dark place for up to 1 year. Once a jar is opened, or for any jam that wasn’t sealed, it should be stored in the refrigerator and enjoyed within 3 weeks.

  • Author: Lisa
  • Prep Time: 30 minutes
  • Cook Time: 15-20 minutes
  • Category: Jam
  • Cuisine: Amish

Nutrition

  • Serving Size: 1 tbsp
  • Calories: Unknown
  • Fat: Unknown
  • Carbohydrates: Unknown
  • Protein: Unknown