Oh, my heart skips a beat every time I make this Amish rhubarb pineapple jam—there’s just something magical about that sweet-tangy balance that makes it irresistible. I first tasted it at an Amish farmhouse years ago, where the cook, Esther, handed me a slice of warm bread slathered with this vibrant jam. “It’s our spring tradition,” she said with a wink. And now? It’s mine too. The way the tart rhubarb dances with the tropical sweetness of pineapple is pure harmony in a jar. Trust me, once you try it, you’ll want to slather it on everything—biscuits, pancakes, even grilled chicken! The Amish know a thing or two about preserving summer’s bounty, and this jam is proof. Simple ingredients, big flavor, and a little touch of nostalgia in every spoonful. Let’s get jammin’!
Ingredients for Amish Rhubarb Pineapple Jam
Gather these simple ingredients—that’s all you need for jam that tastes like sunshine in a jar! The rhubarb and pineapple do all the heavy lifting here.
- 4 cups chopped rhubarb (about 6-7 stalks, trimmed and cut into ½-inch pieces—no leaves!)
- 2 cups crushed pineapple with juice (I use canned, but fresh works if you pulse it in a food processor)
- 6 cups granulated sugar (yes, it’s a lot—but trust the Amish on this one)
- 1 (3 oz) package strawberry-flavored gelatin (the secret weapon for color and that extra fruity punch)
That’s it! Now let’s turn these humble ingredients into something spectacular.
How to Make Amish Rhubarb Pineapple Jam
Ready to make magic in a pot? This jam comes together faster than you’d think, but oh, the rewards are endless. Just follow these simple steps, and you’ll be spreading sunshine on your toast in no time!
Preparing the Fruit Mixture
First things first—grab your biggest, heaviest pot (I use an 8-quart Dutch oven—trust me, you’ll need the space when this starts bubbling!). Dump in your chopped rhubarb, crushed pineapple with all its juicy goodness, and that mountain of sugar. Don’t freak out about the sugar amount—this is Amish jam, after all, and they don’t skimp on sweetness! Give it all a good stir with a wooden spoon (metal can react with the acid in the fruit) to coat everything evenly. Now, turn that burner to medium heat—no rushing this part!
Cooking and Thickening the Jam
Here’s where the patience pays off. Stir frequently as the mixture comes to a rolling boil—those sugar crystals need to dissolve completely. Once it’s bubbling away, reduce the heat to a gentle simmer. Now set your timer for 20 minutes and keep stirring occasionally (I do every 3-4 minutes) to prevent sticking. You’ll know it’s ready when the rhubarb breaks down into silky strands and the syrup coats the back of your spoon like a glossy blanket. Pro tip: If you drag your spoon across the bottom, the path should stay visible for a second before filling in.
Adding Gelatin and Jarring
Turn off the heat—this is crucial! Sprinkle in the strawberry gelatin all at once and whisk like crazy until it’s completely dissolved. The color will transform right before your eyes to this gorgeous ruby pink. Now work quickly but carefully—ladle the hot jam into sterilized jars, leaving about ¼ inch headspace. Wipe the rims with a damp cloth (sticky rims are the enemy of a good seal!), screw on the lids fingertip-tight, and let them cool upside down for about 5 minutes before flipping upright. Listen for those satisfying *pops* as they seal—that’s your reward for a job well done!
Why You’ll Love This Amish Rhubarb Pineapple Jam
This jam isn’t just good—it’s *slap-your-knee* fantastic. Here’s why it’ll become your new obsession:
- That perfect sweet-tangy balance—the rhubarb’s zing cuts through the pineapple’s tropical sweetness like a dream.
- No pectin needed! The natural fruit juices and gelatin work magic for the perfect spreadable texture.
- Quick prep, big rewards—from chopping to jarring, you’re done in under an hour (most of it hands-off simmering!).
- Long shelf life—properly sealed jars keep for months, though good luck not eating it all immediately.
- Versatile as heck—glaze meats, swirl into yogurt, or just eat it straight off the spoon (no judgment here).
Seriously, this jam’s like sunshine in a jar—bright, cheerful, and guaranteed to make everything taste better.
Tips for Perfect Amish Rhubarb Pineapple Jam
Want foolproof jam every time? These little tricks make all the difference:
- Adjust sugar to taste—start with 5 cups if you prefer less sweet, then add more during cooking if needed.
- Test thickness early—drop a spoonful on a chilled plate; if it wrinkles when nudged, it’s done!
- Sterilize jars properly—either boil for 10 minutes or run through a dishwasher cycle right before filling.
- Stir, stir, stir—especially during the first boil to prevent sugar crystals from forming on the pot’s sides.
- Work fast with gelatin—have it measured and ready to dump in the second you turn off the heat.
Follow these, and you’ll be the jam master in no time!
Ingredient Substitutions & Variations
Don’t stress if you’re missing something—this jam is forgiving! Frozen rhubarb works in a pinch (thaw and drain first). No strawberry gelatin? Try raspberry or cherry for a different fruity twist. For a less sweet version, swap 1 cup sugar with honey—just watch the heat so it doesn’t scorch. And if you’re feeling adventurous, toss in a cinnamon stick while simmering for cozy spice notes. The Amish would approve of making it your own!
Storing and Serving Amish Rhubarb Pineapple Jam
Once those jars seal with that satisfying *pop*, your jam will keep beautifully in a cool, dark place for up to a year—though let’s be real, it’ll never last that long! After opening, just pop it in the fridge where it’ll stay fresh for a month (if you can resist eating it all week). My favorite ways to enjoy it? Smear it on warm biscuits, swirl into oatmeal, or dollop over vanilla ice cream. Oh, and it makes the most incredible glaze for ham—just trust me on this one!
Amish Rhubarb Pineapple Jam FAQs
Got questions? I’ve got answers! Here are the things people ask me most about this glorious jam:
Can I use canned pineapple? Absolutely! In fact, that’s what I use—just make sure it’s the crushed kind packed in juice (not syrup). The juice adds extra flavor and helps with thickening. If you’re using fresh pineapple, pulse it in a food processor until it resembles the canned texture, and add a splash of water or pineapple juice.
How long does this jam last? Properly sealed jars will keep for up to a year in your pantry (if you can resist cracking them open!). Once opened, store in the fridge and use within a month—though I doubt it’ll last that long once you taste it!
Do I need pectin? Nope! That’s the beauty of this recipe. The natural fruit acids combined with gelatin create the perfect thick, spreadable consistency without any added pectin. The Amish knew what they were doing with this one!
Nutritional Information
Just so you know—these numbers are estimates (your jam might vary slightly depending on rhubarb sweetness and exact measurements). Per tablespoon, you’re looking at about 50 calories, with 12g sugar and 13g carbs. It’s jam, after all—meant to be enjoyed in delicious moderation! That strawberry gelatin gives it a tiny protein boost too (0.5g per serving), which is just a fun little bonus.
Print
Amazing 4-Ingredient Amish Rhubarb Pineapple Jam Bliss
- Total Time: 40 mins
- Yield: 5 half-pint jars 1x
- Diet: Vegetarian
Description
A sweet and tangy jam combining rhubarb and pineapple, inspired by Amish recipes.
Ingredients
- 4 cups chopped rhubarb
- 2 cups crushed pineapple (with juice)
- 6 cups granulated sugar
- 1 (3 oz) package strawberry-flavored gelatin
Instructions
- Combine rhubarb, pineapple, and sugar in a large pot.
- Bring to a boil over medium heat, stirring frequently.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
- Remove from heat and stir in gelatin until fully dissolved.
- Pour into sterilized jars and seal.
Notes
- Use fresh rhubarb for best results.
- Adjust sugar to taste if preferred.
- Store in a cool, dark place or refrigerate after opening.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Preserves
- Method: Stovetop
- Cuisine: Amish
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 12g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
Keywords: amish rhubarb pineapple jam, homemade jam, rhubarb recipes