Amish Rhubarb Jam: A Sweet & Tangy Heritage Recipe
Rhubarb, with its vibrant stalks and tart flavor, has been a staple in Amish kitchens for generations. One of the most cherished ways to preserve its unique taste is through the creation of Amish Rhubarb Jam. This delightful spread combines the tanginess of rhubarb with the sweetness of sugar, often enhanced with ingredients like crushed pineapple and cherry gelatin, resulting in a jam that’s both flavorful and visually appealing.
Why You’ll Love This Recipe
Simple Ingredients: Utilizes common pantry items without the need for commercial pectin.
Versatile Use: Perfect as a spread, dessert topping, or even a glaze for meats.
Preservative-Free: Unlike store-bought versions, this homemade jam contains no artificial preservatives.
Customizable: Adjust sweetness or add spices to suit your taste preferences.
Ingredients & Substitutions
Main Ingredients:
4 cups diced rhubarb: Fresh or frozen; if using frozen, thaw and drain excess liquid.
4 cups granulated sugar: Can be reduced to 2 cups for a less sweet version.
1 small can (8 oz) crushed pineapple: Adds sweetness and texture.
1 package (3 oz) cherry-flavored gelatin: Provides color and helps set the jam.
Substitutions
Sugar: Use honey or maple syrup for a natural sweetener, adjusting quantity to taste.
Pineapple: Replace with finely chopped apples or pears for a different flavor profile.
Gelatin: Use strawberry or raspberry gelatin for a variation in taste.
Step-by-Step Cooking 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.
Expert Tips
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.
Pro Tips & Variations
Spice It Up: Add a teaspoon of ground ginger or cinnamon for a warm spice note.
Citrus Zest: Incorporate lemon or orange zest for added brightness.
Berry Blend: Mix in strawberries or raspberries for a berry-rhubarb combination.
Freezer Jam: Skip the water bath and store the jam in the freezer for up to 6 months.
Serving Suggestions
Breakfast: Spread on toast, bagels, or English muffins.
Desserts: Use as a topping for ice cream, cheesecake, or yogurt.
Savory Dishes: Glaze for roasted meats or as a condiment for cheese platters.
Storage & Reheating
Refrigerator: Once opened, store jars in the refrigerator and consume within 3 weeks.
Freezer: Unopened jars can be frozen for up to 6 months. Thaw in the refrigerator before use.
Reheating: If the jam becomes too thick, gently warm it in a saucepan over low heat, adding a splash of water if necessary.
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.
