Amish Rhubarb Jam
A delightful homemade jam that combines tangy rhubarb, sweet sugar, and a tropical hint from crushed pineapple, perfect for spreading on toast or biscuits.
Ingredients
Main Ingredients
- 4 cups Rhubarb (diced) Use fresh rhubarb for best flavor.
- 4 cups Sugar Can reduce to 2 cups for less sweetness.
- 1 small can Crushed pineapple (14-ounce can)
- 3 ounces Cherry jello Adds sweetness and color.
Instructions
Preparation
- Begin by washing and dicing your rhubarb.
- In a heavy-bottomed pot, combine the diced rhubarb and sugar.
Cooking
- Over medium heat, cook the rhubarb and sugar together for about 12 minutes, stirring occasionally.
- After the rhubarb has softened, add the crushed pineapple and cook for another 3 minutes.
- Sprinkle the cherry jello over the mixture and stir until fully dissolved.
Cooling and Sealing
- Carefully ladle the hot mixture into sterilized jars, filling them about a quarter-inch from the top.
- Seal the jars properly and let them cool completely.
Notes
Store in a cool, dark place. The jam can last up to a year if stored properly. Customize by adding lemon juice for extra zing!