Amish Rhubarb Jam


  • 4 cups rhubarb, chopped
  • 4 cups sugar
  • 1 (3 oz) package strawberry gelatin
  • 1/4 cup lemon juice


  1. In a large pot, combine the chopped rhubarb and sugar. Let sit for at least 1 hour, stirring occasionally, until the rhubarb releases its juices.
  2. Place the pot over medium heat and bring the mixture to a boil. Reduce the heat and simmer for 10-15 minutes, or until the rhubarb is soft and the mixture has thickened.
  3. Remove the pot from the heat and stir in the strawberry gelatin and lemon juice until fully dissolved.
  4. Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Seal the jars with lids and bands.
  5. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Let cool completely at room temperature.
  6. Store in a cool, dark place for up to 1 year. Once opened, refrigerate and use within a few weeks.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 50 kcal per tablespoon | Servings: Makes about 6 half-pint jars

Leave a Comment