Making Amish Rhubarb Jam at Home

Amish Rhubarb Jam is a delightful preserve that captures the tartness of rhubarb balanced with a sweet undertone, a staple in traditional Amish cooking. This jam is perfect for spreading on toast, swirling into yogurt, or as a unique topping for ice cream. The simplicity of the ingredients allows the rhubarb’s natural flavor to shine through, complemented by the richness of added fruit, usually oranges or strawberries, to create a beautifully textured and flavored jam. Whether you’re an experienced jam maker or trying it for the first time, this Amish Rhubarb Jam is sure to become a favorite for its distinctive taste and versatility.




Why You’ll Love Amish Rhubarb Jam

  • Unique Flavor: Rhubarb offers a tartness that’s perfectly balanced with sweetness in this jam.
  • Simple Ingredients: Made with just a few ingredients, allowing the natural flavors to shine.
  • Versatile Use: Delicious on bread, pastries, or as a condiment to enhance various dishes.
  • Homemade Gift: A jar of Amish Rhubarb Jam makes a thoughtful and delicious gift.

Ingredients Notes

  • Rhubarb: Fresh rhubarb stalks are chopped into small pieces for the jam. Ensure they are clean and trimmed of any leaves.
  • Sugar: Sweetens the jam and helps in the preservation process.
  • Orange or Strawberries: Depending on the variation, the zest and juice of an orange or chopped strawberries can be added for extra flavor and sweetness.
  • Water: Used to help cook the rhubarb until it breaks down into a jammy consistency.
  • Gelatin or Pectin: Used as a thickening agent to achieve the desired jam consistency. Some recipes may use the natural pectin found in the added fruit.

Recipe Steps

  1. Prepare the Rhubarb: Clean and chop the rhubarb into small, uniform pieces.
  2. Cook the Rhubarb: In a large pot, combine the rhubarb, sugar, and a bit of water. Cook over medium heat until the rhubarb is soft and starts to break down.
  3. Add Flavorings: Stir in the orange zest and juice or chopped strawberries, depending on your recipe variation.
  4. Thicken the Jam: Add the gelatin or pectin, following the package instructions to ensure the jam sets properly.
  5. Sterilize Jars: While the jam is cooking, sterilize your canning jars and lids by boiling them in water.
  6. Fill the Jars: Carefully ladle the hot jam into the sterilized jars, leaving a bit of space at the top. Seal the jars while they’re still hot.
  7. Process the Jars: To ensure preservation, process the sealed jars in a boiling water bath for about 10 minutes. Then, let them cool at room temperature.
  8. Check Seals: Once cool, check that the lids have sealed properly by pressing down in the center. If the lid pops back, it’s not sealed and should be refrigerated.


  • Shelf Life: Properly sealed and processed jars of jam can be stored in a cool, dark place for up to a year. Once opened, refrigerate and use within a month.



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Making Amish Rhubarb Jam at Home


  • Rhubarb: 5 cups, chopped into small pieces
  • Sugar: 3 cups
  • Orange: 1 large, finely chopped (include the peel for a marmalade-like texture, optional)
  • Pineapple: 1 cup, crushed (can use canned for convenience)
  • Strawberries: 1 cup, chopped (optional, for a strawberry-rhubarb version)
  • Lemon juice: 2 tablespoons (helps to set the jam and enhance the flavor)
  • Water: 1/2 cup (if needed, to help dissolve the sugar and start the cooking process)
  • Sure-Jell or another pectin (optional): Follow the package instructions if you prefer a firmer set to your jam.


  1. Prepare the Fruit:
    • In a large, heavy-bottomed pot, combine the chopped rhubarb, sugar, chopped orange (with or without peel), crushed pineapple, and chopped strawberries if using. If your mixture seems too dry or you’re worried about the sugar scorching, add up to 1/2 cup of water to help dissolve the sugar.
  2. Cook the Mixture:
    • Let the fruit and sugar mixture sit for about 15-30 minutes to macerate, which helps the sugar dissolve and draws out the juices from the fruit.
    • After macerating, add the lemon juice and bring the mixture to a boil over medium heat, stirring frequently to prevent sticking.
    • Reduce the heat and simmer for 15-20 minutes, or until the rhubarb is tender and the mixture has thickened. If you’re using pectin, add it according to the package instructions, usually after the fruit has softened.
  3. Test the Jam’s Consistency:
    • To test if the jam is set, place a small spoonful on a cold plate. If it firms up after a few minutes in the fridge, it’s ready. If it’s too runny, continue cooking for a few more minutes and test again.
  4. Canning (Optional):
    • Sterilize your jars and lids by boiling them in water for 10 minutes.
    • Pour the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean, then seal the jars with the lids and rings.
    • Process the jars in a boiling water bath for 10 minutes to ensure a good seal and to make the jam shelf-stable.
  5. Storing:
    • Once cooled, check the seals, and then store the jars in a cool, dark place for up to a year. Any jars that haven’t sealed properly should be refrigerated and used within a few weeks.
  • Author: Maria

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