Lebanese country jam

When there’s an abundance of rhubarb and an oversupply of recipes on the net, nothing like a good old jam to get one through a chilly Sunday afternoon.

  • 1.25 kg Rhubarb
  • 70 grams Sugar
  • 1/2 cup Water
  • Rind and juice of 2 oranges

Wash the rhubarb and remove any loose strands skine. Cut into small pieces; add sugar and 1/2 cup of cold water. Grate the rind of the oranges and add to the rhubarb. Add orange juice and cook for 30 minutes, stirring occasionally. Pour into sterilised jars and seal.

Rhubarb breaks down fairly quickly. It softens and its aroma sent me back to Guildford where we grew and ate it with custard often.

This recipe was largely derived from the original found at www.rhubarbinfo.com.

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3 thoughts on “Lebanese country jam”

  1. Then, for a chilly Sunday evening: invite German aunts, prepare raclette, melt cheese, grill the speck und schinken, eat with eissalad, katofell, sauer gurken und oliven while drinking Aldi wine, recite jokes in broken Deutsch, grill bananas for dessert, have roasted rice tea with it, then discuss about 1965.

  2. Hmmm…. I’ll take the grilled bananas and wine… perhaps the roasted rice tea too… but 1965 I can well leave behind… 2008 is more than enough!

  3. Maybe 2008 is more than enough because all the previous years, including 1965, accumulated into it.

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