Amish Rhubarb Jam

Introduction

History

The tradition of making rhubarb jam in Amish communities dates back to the early settlers in America who brought with them their culinary traditions and a strong sense of community. Rhubarb, being a hardy and easily grown vegetable, became a staple in Amish gardens. This recipe has been passed down through generations, with each family adding their own touch but always keeping the simplicity and love for natural ingredients at its core.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

For the best results, choose fresh rhubarb stalks that are firm and have a bright red color. The red stalks will give your jam a beautiful hue. Ensure to dice the rhubarb into small, even pieces to allow for even cooking. Letting the rhubarb and sugar mixture sit overnight helps in extracting the juices from the rhubarb, resulting in a richer flavor. Always use a heavy-bottomed pot to prevent the jam from burning.

Serving Suggestions

Serve this jam on freshly baked bread, scones, or as a filling for pastries. It also pairs wonderfully with creamy cheeses on a cheese board.

Cooking Techniques

The key technique in this recipe is the slow cooking of rhubarb with sugar, which allows the flavors to meld beautifully. Stirring in the Jell-O off the heat ensures it dissolves properly without affecting its gelling properties.

Ingredient Substitutions

If you're unable to find Jell-O, you can substitute it with an equal amount of powdered pectin and a splash of lemon juice to help set the jam.

Make Ahead Tips

This jam can be made ahead of time and stored in sterilized jars. Ensure the jars are properly sealed to increase shelf life. It can be stored in the refrigerator for up to 3 weeks or in the freezer for longer storage.

Presentation Ideas

For a charming gift, pour the jam into small mason jars and tie with a rustic ribbon. Add a handwritten label for a personal touch.

Pairing Recommendations

Amish Rhubarb Jam pairs beautifully with creamy, mild cheeses such as Brie or Camembert. It also complements peanut butter in a PB&J sandwich for a twist on the classic.

Storage and Reheating Instructions

Store the jam in the refrigerator after opening. There is no need to reheat, but if you prefer your jam warm, a short stint in the microwave will do the trick. Ensure to use a microwave-safe container.

Nutrition Information

Calories per serving

Each serving of Amish Rhubarb Jam contains approximately 120 calories. The majority of these calories come from sugars.

Carbohydrates

This Amish Rhubarb Jam is high in carbohydrates, primarily due to the sugar content necessary for the jam-making process. Each serving contains approximately 30 grams of carbohydrates. The natural sugars from the rhubarb also contribute to the total carbohydrate content.

Fats

This recipe is virtually fat-free, with negligible amounts of fats present. This makes it an excellent option for those monitoring their fat intake.

Proteins

Amish Rhubarb Jam contains minimal protein, with less than 1 gram per serving. It is primarily a source of carbohydrates.

Vitamins and minerals

Rhubarb is a good source of vitamin K, which is essential for blood clotting and bone health. It also contains vitamin C, calcium, and potassium. However, the cooking process and the addition of sugar may reduce the vitamin content, so this jam should not be relied upon as a primary source of vitamins and minerals.

Alergens

This recipe is free from common allergens such as nuts, dairy, gluten, and eggs. However, those with specific dietary restrictions should always check the labels on ingredients like Jell-O for any hidden allergens.

Summary

Amish Rhubarb Jam is a high-carbohydrate, low-fat, and low-protein food. It provides some vitamins and minerals from the rhubarb but is primarily consumed for its taste rather than its nutritional value.

Summary

Amish Rhubarb Jam is a delightful, tangy spread that captures the essence of Amish culinary traditions. With its simple ingredients and easy preparation, it's a testament to the power of wholesome, homemade food. Whether enjoyed on toast, as a dessert topping, or as a sweet addition to a cheese platter, this jam is sure to bring a touch of sweetness to your table.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Amish Rhubarb Jam. It was many years ago, when I was just a young girl living on a farm in the countryside. My grandmother, a wise and resourceful woman, had a knack for finding the most delicious recipes from all corners of the world.

One day, while rummaging through an old box of recipe cards in the attic, I came across a weathered piece of paper with faded handwriting that read "Amish Rhubarb Jam." Intrigued by the name, I eagerly read through the instructions, imagining the sweet and tangy flavor of the jam that awaited me.

The recipe called for simple ingredients - fresh rhubarb, sugar, and a touch of lemon juice. It seemed so easy to make, yet I knew that the secret to its deliciousness lay in the careful preparation and cooking process.

Excited to try my hand at making this Amish delicacy, I set out to gather the ingredients from our farm. I picked the juiciest rhubarb stalks from our garden, their vibrant pink and green colors reminding me of springtime.

As I chopped the rhubarb into small pieces, I couldn't help but reminisce about the times my grandmother and I spent in the kitchen, cooking and baking together. She had taught me everything I knew about cooking, instilling in me a love for creating delicious meals and treats from scratch.

With the rhubarb chopped and ready, I placed it in a large pot and added in the sugar and lemon juice as the recipe instructed. The sweet aroma that filled the air as the ingredients simmered together was intoxicating, promising a jam that would be nothing short of perfection.

As the jam slowly cooked on the stovetop, I stirred it diligently, watching as the rhubarb softened and released its juices, forming a thick and luscious mixture. The deep red color of the jam told me that it was almost ready, its glossy sheen a sign of its impending deliciousness.

After what seemed like an eternity, the jam had finally reached the perfect consistency - thick and spreadable, with chunks of tender rhubarb peeking through. I carefully ladled it into sterilized jars, the hot liquid bubbling and steaming as it filled each container.

As I sealed the jars with their lids, I couldn't wait to taste the fruits of my labor. The thought of spreading the Amish Rhubarb Jam on a warm slice of buttered toast made my mouth water in anticipation.

I placed the jars in a cool, dark place to set and cool, the sweet scent of rhubarb lingering in the air. The next morning, I eagerly opened a jar and dipped a spoon into the velvety jam, savoring its tangy sweetness on my tongue.

The taste brought back memories of my childhood on the farm, of lazy summer days spent picking fruits and vegetables in the fields, and of the love and care that went into every meal my grandmother prepared for our family.

From that day on, Amish Rhubarb Jam became a staple in our household, a delicious reminder of the simple joys of farm life and the art of cooking passed down through generations. I shared the recipe with friends and neighbors, spreading the love and tradition of homemade jams wherever I went.

To this day, whenever I make a batch of Amish Rhubarb Jam, I can't help but smile and think of that fateful day when I discovered the recipe that would become a cherished part of my culinary repertoire. The joy of cooking and sharing delicious food with loved ones is a gift that I will always hold dear, thanks to the humble rhubarb jam that started it all.

Categories

| Amish Recipes | Gelatin Dessert Mix Recipes | Rhubarb Preserves And Jam Recipes | Rhubarb Recipes |

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