Meyer Lemon + Rhubarb Marmalade

meyer lemon rhubarb marmalade 1

Winter, meet spring.

meyer lemons

I recently discovered two large freezer bags full of chopped pink rhubarb in my deep freeze, and decided I should get rid of them to make room for a new haul, which considering the weather we’ve been having, is imminent. I haven’t been without a bag of Meyer lemons in my fridge since they became available earlier in the winter, and so was happy to find a recipe for marmalade combining the two in Marisa’s latest book, Preserving by the Pint.

sliced meyer lemons 2
sliced meyer lemons 3

You take your lemons and slice off the nubbly ends, cut them in sixths, then cut the pointy edge off the wedges, bringing the seeds along with them – these go into a tea ball or cheesecloth to simmer along with the fruit and provide pectin. My candy thermometer was lost to dishwater eons ago, but the marmalade still turned out perfectly-sweet and citrusy, not too acidic, with a slightly floral undertone.

sliced meyer lemons 4
meyer lemon marmalade 2

I’ll be honest – the straight-up Meyer lemon marmalade is pretty fab on its own. But the rhubarb brings its own tartness, and a beautiful shade of pink. Because mine was frozen it added a bit of water in the form of ice crystals, but all turned out well.

meyer lemon rhubarb Collage

I’ve chipped away at a chunk of the block of frozen rhubarb. At this rate, everyone I know will be getting a jar of marmalade. I think a batch of rhubarb chutney is next on the list.

meyer lemon rhubarb marmalade 4

Speaking of pretty in pink, I’m heading out to Jasper to an 80s pyjama party with MOLLY RINGWALD. My 15 year old self is DYING. Maybe I’ll bring her a jar of pink marmalade and we’ll wind up being besties. I’ll keep you posted!

meyer lemon rhubarb marmalade 5

Meyer Lemon & Rhubarb Marmalade
Meyer Lemon & Rhubarb Marmalade

Meyer Lemon + Rhubarb Marmalade


March 13, 2015

from Preserving by the Pint by Marisa McClellan.

  • Makes: Makes about 3 cups.


1 lb Meyer lemons

3 cups sugar

1/2 lb rhubarb, finely chopped (about a cup)


1Scrub the lemons, slice off both nubbly ends, and cut each into 6 wedges. Lay each wedge on its side and slice off the thick piece of membrane that runs down the middle of each lemon, along with any seeds. Place these bits into a square of cheesecloth, gather it into a bundle and tie with kitchen screen. (This will provide pectin to help your marmalade gel.) Put the lemon slices and the bundle into a bowl with 2 cups of water and pop into the fridge overnight.

2When you're ready to make marmalade, put the lemon mixture (including the bundle and water) into a pot along with the sugar and bring to a boil. Simmer for 20-25 minutes. If you have a candy thermometer, it should reach 220F - but I've been without one for awhile, and mine set beautifully. To be honest, I didn't even time it that accurately.

3Add the rhubarb and simmer for 5 minutes until it softens and turns your marmalade a pretty pink. Divide into clean, hot jars and process if you like for long-term storage; otherwise, the marmalade will last in the fridge for at least a couple months, and can be frozen.


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6 comments on “Meyer Lemon + Rhubarb Marmalade

  1. Jules @ WolfItDown
    March 13, 2015 at 5:07 am

    Equinox marmalade 😀 This combination sounds fantastic Julie! Thank you so much for sharing 🙂 Making your own marmalades, chutneys and jams is great! x

  2. Alex
    March 13, 2015 at 9:46 am

    I wish I had some rhubarb in the freezer because it looks wonderful and I am sure the smell was amazing!

    I am so jealous that you are going to meet Molly Ringwald!!! forget my 15 year old self! I will still watch Pretty in Pink or the Breakfast Club when it comes on !

  3. MJ
    March 13, 2015 at 10:23 am

    Taste of Home has a rhubarb slush recipe that I like to make with my leftover rhubarb for a great hot weather drink that you can keep frozen.

  4. Sue
    March 16, 2015 at 7:56 am

    Oh my, that looks lovely! And Molly Ringwald! Wow, so jealous! At the library awhile ago I stumbled upon a book of short stories that she wrote called When it Happens to You. I’m not typically a fan of short stories but was curious about her writing. You must read this book. I loved it!
    Can’t wait to hear about meeting her. Have fun!

  5. Ruth
    March 17, 2015 at 12:33 pm

    What do you think about using regular lemons? I have a large bag of them in my fridge and barely made a dent in them making lemon blueberry desserts this weekend. Also pretty sure I have some rhubarb lurking in the freezer. Was planning on making strawberry rhubarb jam last year but the best laid plans…

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