Fruit jam is a summer tradition among the Quarter Amish. It captures the sweetness of fruits to enjoy on toast, bread or pancakes year-round.
Amish Pantry – Pint Jar – Fruit and Honey Sweetend Jam
When it comes to jam making, a certain set of ingredients is critical to get the job done right. The most common and essential is fruit pectin, which thickens the mixture of sugar and fruit.
Amish fruit jam, like many other homemade jams, is a great way to use seasonal berries from your garden. It is also a terrific way to preserve the fresh flavor of your favorite fruit for later use.
Strawberry Rhubarb Jam Recipe
When you’re ready to make this wonderful jam, preheat your stove to medium heat. Cut rhubarb into thin slices and place in a pot with water, sugar and grated peel. Bring to a boil, stirring frequently to avoid scorching. Once the mixture is boiling, reduce heat and simmer until jam reaches a thickness of your preference, about 1 to 2 hours.
Then, transfer jam to hot sterile jars and screw lids on tightly. Leave 1/4 inch space from the top of the jars. Process in a boiling-water canner for 10 minutes.
This is a quick and easy recipe to make if you have a lot of strawberries and rhubarb on hand. You can also add other ingredients to change up the flavors. This is a wonderful jam to serve with scrumptious breakfast toast or as part of a rhubarb pie or tart recipe.