Description
Discover how to make traditional Amish Rhubarb Jam with this easy, step-by-step recipe. Sweet, tangy, and preservative-free—perfect for beginners and seasoned canners alike.
Ingredients
- 4 cups diced rhubarb (fresh or frozen; thaw and drain if frozen)
- 4 cups granulated sugar (can be reduced to 2 cups for less sweetness)
- 1 can (8 oz) crushed pineapple (with juice)
- 1 package (3 oz) cherry-flavored gelatin
Instructions
1. Wash and dice the rhubarb into small pieces.
2. 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).
3. Stir in the crushed pineapple with its juice and continue cooking for 3 minutes.
4. Remove the saucepan from heat and stir in the cherry gelatin until fully dissolved.
5. Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
6. Wipe jar rims clean, apply lids and bands, and process in a boiling water bath for 10 minutes.
7. Remove jars and let cool on a towel. Check seals once cooled and store in a cool, dark place.
Notes
Ensure jars and lids are properly sterilized to prevent contamination.
To test if jam has set, place a spoonful on a chilled plate; if it wrinkles when pushed, it is ready.
Avoid overcooking, as it can break down the pectin and prevent proper setting.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 52
- Sugar: 13g
- Sodium: 1mg
- Fat: 0.1g
- Saturated Fat: 0.01g
- Unsaturated Fat: 0.09g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.3g
- Protein: 0.1g
- Cholesterol: 0mg