Winter, meet spring.
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.
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.
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.
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.
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!