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Rabarberjam (rhubarb jam)

August is traditionally a month of harvest in the Netherlands, and indeed many other countries around the world. So… what better way to celebrate nature’s bounty than with a delicious rhubarb jam!


1 kilo of rhubarb
½ kilo of brown sugar
The juice of 1 lemon

Recipe for rhubarb jam


Rinse 4 empty jam jars (and their lids) and then place into a pan of boiling water for 20 minutes in order to sterilise. Meanwhile rinse the rhubarb, cut into chunks of approximately 3cm in length, and place into an enamel or non-stick pan along with the sugar and lemon juice (don’t use an aluminium pan or spoon). Bring the contents to the boil and leave to simmer on a low heat (taking care to regularly stir) for about 15 minutes, or until the rhubarb becomes soft and resembles a jam. Lastly fill the sterilised jars with your freshly made jam, tighten the lids and turn upside down for 10 minutes to seal. Rhubarb jam may be stored outside of the refrigerator for at least three months, providing both the jars and lids have been thoroughly sterilised.

Tip: fancy a yummy rhubarb compote instead? Simply add less sugar (for storage of up to 3 days in your refrigerator), or order a jar of ready-made Hak rhubarb compote from leading online Dutch supermarket, Holland at Home.

Prefer to read this article in Dutch? Then why not visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants abroad?

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