Description
Amish Rhubarb Jam is a sweet and tangy heritage recipe that combines fresh rhubarb with sugar, lemon juice, and a hint of cinnamon for a delightful homemade preserve. This traditional jam uses fruit pectin to achieve the perfect thick consistency, making it ideal for spreading on toast, biscuits, or adding flavor to desserts.
Ingredients
Scale
Jam Ingredients
- 4 cups fresh rhubarb, chopped (about 6-8 stalks)
- 4 cups granulated sugar
- 1/4 cup water
- 1/4 teaspoon ground cinnamon (optional, for a warm touch)
- 1 tablespoon lemon juice (for brightness)
- 1/2 teaspoon vanilla extract (optional, for added flavor)
- 1 packet fruit pectin (such as Sure-Jell, for consistency)
Instructions
- Prepare the Rhubarb: Start by washing the rhubarb thoroughly and cutting it into small, 1/2-inch pieces. For a smoother texture, you can puree the rhubarb in a food processor or blender before cooking.
- Simmer Rhubarb: In a large pot, combine the chopped rhubarb and water. Bring the mixture to a simmer over medium heat and cook for about 10 minutes, stirring occasionally until the rhubarb softens and breaks down.
- Add Sugar and Flavorings: Stir in the granulated sugar, lemon juice, and cinnamon if using. Mix until the sugar dissolves completely. Bring the mixture back to a boil, then reduce heat and simmer for 5 to 10 minutes to start thickening.
- Incorporate Pectin: Add the fruit pectin to the simmering rhubarb mixture per the packet instructions. Continue cooking for 5-7 additional minutes to ensure the jam sets properly.
- Check Jam Consistency: Test the jam by placing a small spoonful on a cold plate. Let it sit for a minute, then run your finger through it—if the surface wrinkles and stays separated, the jam is ready. If not, simmer a few more minutes and test again.
- Jar the Jam: Ladle the hot jam into sterilized canning jars, leaving 1/4-inch headspace. Wipe jar rims clean, seal with lids and bands securely.
- Process Jars: Submerge jars in a hot water bath for 10 minutes to create a vacuum seal, ensuring safe preservation.
- Cool and Store: Let jars cool completely at room temperature. Store the sealed jam in a cool, dark place for up to one year.
Notes
- Use fresh, firm rhubarb stalks for the best flavor and texture.
- Adjust sugar based on your sweetness preference, but do not reduce too much as it can affect preservation.
- If you prefer a less chunky jam, pulse the rhubarb briefly in a blender before cooking.
- If the jam doesn’t set, you can re-cook it with a little more pectin or extend cooking time slightly.
- Ensure jars and lids are properly sterilized to prevent spoilage.
