Description
A delightful recipe for Amish Fresh Rhubarb Jam that captures the sweet and tangy flavor of fresh rhubarb.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped into small pieces
- 1 ½ cups granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- ½ teaspoon ground cinnamon (optional)
Instructions
- In a large saucepan, combine the chopped rhubarb and sugar. Let it sit for about 30 minutes to allow the rhubarb to release its juices.
- After 30 minutes, add the lemon juice, vanilla extract, and ground cinnamon (if using) to the saucepan. Stir well to combine.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently.
- Once boiling, add the fruit pectin and continue to stir for about 1-2 minutes until the mixture returns to a full boil.
- Boil for an additional 1-2 minutes, then remove from heat.
- Pour the hot jam into sterilized jars, leaving about ¼ inch of headspace.
- Wipe the rims of the jars with a clean cloth, then seal with lids.
- Allow the jam to cool at room temperature before refrigerating. For best flavor, let it chill for at least 24 hours before using.
Notes
- To enhance the flavor, consider adding a pinch of nutmeg along with the cinnamon.
- For a twist, substitute half of the rhubarb with strawberries or raspberries for a mixed berry jam.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Jam
- Method: Stovetop
- Cuisine: Amish
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 21g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg