Best 5 Amish Rhubarb Jam Recipes
Start your culinary journey into the heart of Amish country with our delectable Amish Rhubarb Jam! This ruby-red delight, crafted with nature's bounty of fresh rhubarb, captures the essence of springtime in a jar. Savor the perfect balance of sweet and tart, as the tangy rhubarb harmonizes with hints of citrus and spices. Experience the versatility of this Amish Rhubarb Jam, as it transforms your culinary creations into masterpieces. Spread it on warm, buttered toast for a delightful breakfast treat. Swirl it into yogurt or oatmeal for a nutritious and flavorful start to your day. Elevate your desserts to new heights by incorporating this vibrant jam into pies, tarts, and pastries. Indulge in the goodness of Amish Rhubarb Jam, a testament to the enduring traditions and culinary expertise of the Amish community.
Here are our top 5 tried and tested recipes!
RHUBARB JAM
A rhubarb lover's delight! Rhubarb jam, pure and simple, with the consistency of apple butter. This jam also freezes well, but it will probably get eaten up before making it to the freezer! Fabulous!
Provided by CHOLLOW
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h10m
Yield 32
Number Of Ingredients 5
Steps:
- In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
- Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.
Nutrition Facts : Calories 57.1 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 13.1 g
TART RHUBARB JAM
I found this recipe in an Amish cookbook that was published by a local Amish restaurant by the employees. My kids love this jam and always ask for it every year when rhubarb is in season.
Provided by LARavenscroft
Categories Low Protein
Time 30m
Yield 48 serving(s)
Number Of Ingredients 4
Steps:
- Combine rhubarb, sugar, and pineapple in a 3 qt saucepan.
- Bring to a boil.
- Reduce heat and simmer 15 minutes.
- Remove from heat and stir in jello until dissolved.
- Pour into jars and refrigerate.
- Makes 48 tablespoons or 1 1/2 pints.
Nutrition Facts : Calories 42.9, Sodium 8.5, Carbohydrate 10.9, Fiber 0.1, Sugar 10.6, Protein 0.2
RHUBARB-PINEAPPLE JAM
This easy recipe includes rhubarb, crushed pineapple, sugar, and strawberry gelatin, and takes about 30 minutes total to make. I like to use it as a freezer jam since it works so well. You can have fresh rhubarb jam anytime of the year.
Provided by STARAJOY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 56
Number Of Ingredients 4
Steps:
- Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.
Nutrition Facts : Calories 49.1 calories, Carbohydrate 12.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 13.2 mg, Sugar 11.4 g
PINEAPPLE-RHUBARB JAM
Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. -Debbi Barate, Seward, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 7 half-pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18-22 minutes or until rhubarb is broken down, stirring occasionally. Add gelatin; cook and stir until gelatin is dissolved., Remove from heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
SURE.JELL RHUBARB JAM
Use fresh rhubarb in this delicious SURE.JELL Rhubarb Jam recipe. Rhubarb jam has never been easier when you follow this recipe and use a canner.
Provided by My Food and Family
Categories Home
Time 3h5m
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Chop unpeeled rhubarb finely. Place rhubarb and water in 4-qt. saucepan. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 4-1/2 cups prepared rhubarb into 6- or 8-qt. saucepot.
- Stir pectin into prepared rhubarb in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
Tips:
- Choose fresh, ripe rhubarb: Look for stalks that are firm and deep red in color.
- Prepare the rhubarb properly: Wash the rhubarb stalks well and cut them into 1-inch pieces. Remove any leaves or blemishes.
- Use a large pot: This will help to prevent the jam from boiling over.
- Bring the jam to a boil, then reduce the heat and simmer: This will help to thicken the jam and prevent it from burning.
- Stir the jam frequently: This will help to prevent it from sticking to the bottom of the pot.
- Test the jam for doneness: Dip a spoon into the jam and let it cool for a minute. If the jam wrinkles when you push your finger across the back of the spoon, it is done.
- Can the jam properly: Follow the instructions in the recipe to ensure that the jam is properly sealed and can be stored safely.
Conclusion:
Amish rhubarb jam is a delicious and easy-to-make treat that can be enjoyed all year long. With its bright flavor and vibrant color, this jam is a perfect addition to any breakfast table or dessert spread. So next time you have a bounty of rhubarb, be sure to try this Amish recipe. You won't be disappointed!
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