Best 7 Amish Rhubarb Jam Recipes
Immerse yourself in the delectable flavors of Amish rhubarb jam, a harmonious blend of tart and sweet notes that will tantalize your taste buds. This delightful confection, rooted in the heart of Amish traditions, embodies the essence of homemade goodness. Whether you cherish it as a nostalgic childhood treat or seek to embark on a new culinary journey, this article will guide you through a selection of carefully curated recipes, each promising a unique and unforgettable taste experience. From classic Amish recipes passed down through generations to innovative variations that infuse modern flavors, discover the perfect recipe to suit your palate and create cherished memories around the dinner table.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
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.
AMISH RHUBARB BARS
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
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
AMISH RHUBARB JAM
This was taken from an Amish bookbook sent in by Mrs. David Miller and Mrs. Sam Whetstone. This recipe takes easy to an all new level
Provided by Stormy Stewart @karlyn255
Categories Jams & Jellies
Number Of Ingredients 4
Steps:
- Cook Rhubarb with sugar for 12 minutes.Add pineapple and cook three minutes. Add Jello Mixing well and Pour into jars and seal
FLAVORFUL STRAWBERRY-RHUBARB JAM
I consider this sweet flavorful jam summer in a jar! The fruity concoction is simply scrumptious spread on sandwiches, toast, English muffins and more. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 15m
Yield about 6 pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized 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 with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.
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
Tips:
- Choose fresh, ripe rhubarb for the best flavor. Look for stalks that are firm and have a deep red color.
- Trim the rhubarb stalks by removing the leaves and the tough ends.
- Cut the rhubarb stalks into small pieces, about 1/2 inch thick.
- Use a large pot or Dutch oven to make the jam. This will give the jam plenty of room to boil and prevent it from sticking to the bottom of the pot.
- Bring the rhubarb, sugar, and water to a boil over medium-high heat. Stir frequently to prevent the jam from sticking.
- Reduce the heat to low and simmer the jam for about 30 minutes, or until it has thickened. Stir the jam occasionally to prevent it from sticking.
- Remove the jam from the heat and stir in the butter and vanilla extract. Let the jam cool slightly before transferring it to jars or containers.
- Process the jars or containers in a boiling water bath for 10 minutes to seal them.
- Store the jam in a cool, dark place for up to 1 year.
Conclusion:
Amish rhubarb jam is a delicious and versatile condiment that can be enjoyed in many ways. It can be spread on toast, used as a topping for pancakes or waffles, or added to yogurt or oatmeal. It can also be used as an ingredient in baked goods, such as pies, tarts, and muffins. Amish rhubarb jam is a great way to preserve the fresh flavor of rhubarb and enjoy it all year long.
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