Amish Rhubarb Jam

Here’s a classic, simple, and delicious recipe for Amish Rhubarb Jam—a sweet-tart preserve that’s perfect for toast, biscuits, or gifting.

🍓 Amish Rhubarb Jam Recipe

Ingredients:

• 5 cups fresh rhubarb, chopped

• 4 cups granulated sugar

• 1 (3 oz) box strawberry Jell-O (or raspberry for a twist)

• Optional: ½ cup crushed pineapple, well-drained (adds a nice fruity depth)

Instructions:

1. Prep the rhubarb

   • Wash and dice rhubarb into small pieces (about ½ inch).

2. Cook

   • In a large saucepan, combine rhubarb and sugar.

   • Let sit for 1 hour to allow rhubarb to release its juices.

3. Simmer

   • Bring the mixture to a gentle boil over medium heat.

   • Simmer for about 10 minutes, stirring frequently, until the rhubarb is soft and breaks down.

4. Add Jell-O

   • Remove from heat and stir in the Jell-O powder (do not add water).

   • Stir until fully dissolved and well mixed.

5. Optional pineapple

   • Stir in drained crushed pineapple at this stage, if using.

6. Jar it

   • Pour hot jam into clean, sterilized jars.

   • Let cool to room temperature, then cover and refrigerate or freeze.

🫙 Storage:

• Refrigerator: Up to 3 weeks

• Freezer: Up to 1 year

• For long-term shelf storage, process jars in a water bath canner for 10 minutes.

✅ Tips:

• Add a touch of lemon juice (1 tbsp) to brighten the flavor.

• This jam is great in thumbprint cookies, over ice cream, or swirled into yogurt.