Best Amish Rhubarb Jam Recipes

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RHUBARB JAM



Rhubarb Jam image

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

2 ½ pounds fresh rhubarb, chopped
2 cups white sugar
2 teaspoons grated orange zest
⅓ cup orange juice
½ cup water

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

AMISH RHUBARB BARS



Amish Rhubarb Bars image

The recipe is from the Kalona, IA Historical Village Cookbook published in 1971, so it is almost an antique recipe. The contributor, Marilyn Svoboda, calls it Rhubarb Delight. An Amish farm that has a market stall sells these and calls them Rhubarb Dream Bars. My mom calls them Rhubarb Bars. So take your pick of names!

Provided by acetate3

Categories     Bar Cookie

Time 1h12m

Yield 21 bars, 21 serving(s)

Number Of Ingredients 8

1 cup flour, I use 1/2 unbleached and 1/2 whole wheat pastry flour
1/2 cup butter, the original recipe used margarine
3 tablespoons powdered sugar
2 eggs, beaten
1 cup sugar, gradually whisked with the eggs
3/4 teaspoon salt
2 cups finely chopped rhubarb, this measure is quite arbitrary, I use however much I have, within reason
1/4 cup flour

Steps:

  • Mix together crust, press into 9x13 or 9x9 pan.
  • Bake at 375 degrees for 10-12 minutes.
  • Remove crust and reduce heat to 350 degrees.
  • Combine filling ingredients; eggs beaten first, gradually whisk 1 cup sugar into the eggs, then add rhubarb and flour.
  • Once mixture is completely combined, spoon into crust and evenly distribute
  • Bake an additional 35-45 minutes at 350 degrees.
  • Once cooled, cut into squares. I use a 9x13 pan and cut into 21 squares.

Nutrition Facts : Calories 116.4, Fat 4.9, SaturatedFat 2.9, Cholesterol 29.3, Sodium 129.1, Carbohydrate 16.9, Fiber 0.4, Sugar 10.8, Protein 1.5

RHUBARB-PINEAPPLE JAM



Rhubarb-Pineapple Jam image

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

10 cups chopped fresh rhubarb
1 (20 ounce) can crushed pineapple, undrained
2 cups white sugar
1 (6 ounce) package strawberry flavored Jell-O®

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

SURE.JELL RHUBARB JAM



SURE.JELL Rhubarb Jam image

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

4-1/2 cups prepared fruit (about 2-1/2 lb. fully ripe rhubarb)
1 cup water
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
6-1/2 cups sugar, measured into separate bowl

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

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Amish rhubarb jam recipes are well-known for their simplicity and delicious taste. The Amish community is known for their traditional way of life, which extends to their cooking as well. They believe in using fresh ingredients and preserving them to extend their shelf life. One of the most popular ways of preserving fruits and vegetables is through canning them. Rhubarb is a vegetable that is often used for jams and pies. In this article, we will discuss what Amish rhubarb jam recipes are and how they are made.

What is Rhubarb?

Rhubarb is a perennial vegetable that is often used in sweet dishes like pies and jams. It has a tart flavor and is an excellent source of Vitamin C, fiber, and potassium. The leaves of the rhubarb plant are toxic and should not be eaten. Rhubarb is usually in season in the spring and early summer.

What are Amish Rhubarb Jam Recipes?

Amish rhubarb jam recipes are a traditional way of preserving rhubarb. They are simple recipes that use fresh rhubarb, sugar, water, and pectin. Pectin is a natural substance that is found in fruits and vegetables that helps to thicken the jam.
Ingredients:
  • 5 cups of diced rhubarb
  • 4 cups of granulated sugar
  • 1 cup of water
  • 1 package of pectin

How to Make Amish Rhubarb Jam?

Making Amish rhubarb jam is a straightforward process that involves cooking the rhubarb with sugar, water, and pectin. Here is how you can make it:
  1. Prepare the rhubarb by washing it and cutting it into small pieces.
  2. In a large pot, add the rhubarb, water, and pectin. Mix well to ensure that the pectin is evenly distributed.
  3. Heat the mixture on medium-high heat until it comes to a boil, stirring occasionally to prevent sticking.
  4. Once the mixture has come to a boil, add the sugar and stir well to combine.
  5. Continue cooking the jam on medium-high heat, stirring frequently until the sugar has dissolved.
  6. Reduce the heat to low and continue simmering the jam for 25-30 minutes, stirring occasionally, until the jam starts to thicken.
  7. Turn off the heat and let the jam cool down for a few minutes.
  8. Transfer the jam to sterilized jars and let it cool completely before storing it in the refrigerator or the pantry.

Conclusion

Amish rhubarb jam recipes are a delicious and easy way of preserving rhubarb. They are a traditional way of cooking that uses simple ingredients and techniques. If you have never tried making your own jam before, this recipe is an excellent place to start. With just a few ingredients and some patience, you can make a delicious jam that you can enjoy all year round.
Rhubarb, a vegetable that is often used in desserts, is loved by many because of its tart taste. One way to enjoy its flavor is by making Amish rhubarb jam. Amish jams are known for their simple yet delicious recipes that have been passed down from generation to generation. In this article, we will discuss valuable tips when making Amish rhubarb jam recipes.

Tips for Choosing Rhubarb

When making Amish rhubarb jam, it is important to choose the right type of rhubarb. Here are some tips on how to choose the best rhubarb:
1. Look for bright red stalks
Bright red rhubarb stalks are a sign that the rhubarb is ripe and ready to be harvested. Stalks that are too green may not have fully developed their flavor.
2. Choose straight, firm stalks
Straight and firm stalks are ideal for making jam. They are easier to chop and are less likely to become mushy when cooked.
3. Avoid old or wilted stalks
Old or wilted stalks are not suitable for making jam. They may have a bitter taste and will not produce a good quality jam.
4. Use fresh rhubarb
Freshly harvested rhubarb is best for making jam. If possible, use rhubarb that was harvested in the morning for the best flavor.

Tips for Preparing Rhubarb

Once you have chosen the right type of rhubarb, it is time to prepare it for jam-making. Here are some tips on how to prepare rhubarb:
1. Wash the rhubarb well
Before using rhubarb, make sure to wash it well to remove any dirt or debris that may be on the stalks.
2. Remove the leaves
Make sure to remove the leaves before using rhubarb. Rhubarb leaves are toxic and should not be eaten.
3. Cut the rhubarb into small pieces
Cutting the rhubarb into small pieces will make it easier to cook and will result in a smoother jam.
4. Measure the rhubarb
When making jam, it is important to measure the rhubarb accurately. Too much or too little rhubarb can affect the texture and taste of the jam.

Tips for Making Rhubarb Jam

Now that you have prepared the rhubarb, it is time to make the jam. Here are some tips on how to make Amish rhubarb jam:
1. Use a heavy-bottomed pot
A heavy-bottomed pot is ideal for making jam because it distributes heat evenly and prevents the jam from burning.
2. Add sugar gradually
Adding sugar gradually allows you to control the sweetness of the jam. It also helps to prevent the jam from boiling over.
3. Use lemon juice
Adding lemon juice to rhubarb jam helps to balance the tartness of the rhubarb and gives it a more complex flavor.
4. Skim off foam
As the jam cooks, foam may appear on the surface. Skimming off the foam will result in a clearer, smoother jam.
5. Test for doneness
To test if the jam is done, spoon a small amount onto a chilled plate. If the jam sets and does not spread, it is ready.

Tips for Storing Rhubarb Jam

After making the jam, it is important to store it properly to ensure that it stays fresh for longer. Here are some tips on how to store rhubarb jam:
1. Use sterilized jars
Sterilizing jars is important to prevent the growth of bacteria that could spoil the jam. Make sure to sterilize the jars and lids before using them.
2. Store in a cool, dark place
Rhubarb jam should be stored in a cool, dark place such as a pantry or a cupboard. It should not be exposed to heat or sunlight.
3. Label the jars
Labeling the jars with the date and type of jam will help you to keep track of the jam's freshness and will make it easier to find in your pantry.
4. Consume within a year
Rhubarb jam should be consumed within a year of making it. After a year, the flavor may start to diminish and the quality may deteriorate.

Conclusion

In conclusion, making Amish rhubarb jam can be a fun and rewarding process. By following these valuable tips, you can ensure that your jam turns out perfectly every time. Remember to choose the right type of rhubarb, prepare it properly, use the right equipment, and store the jam correctly to get the best results. Enjoy your delicious Amish rhubarb jam with toast, scones, or as a glaze for meat dishes.

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