The texture of these rhubarb-lemon preserves is somewhere between a jam and a marmalade, making them super spreadable and highly brunchable. Just add crusty bread, a nice cold bottle of rosé and lots of sunshine for the ultimate springtime spread.
This recipe makes one large, 16-ounce jar, but you can easily double the recipe for a larger batch and jar the preserves using the water bath canning method.
Makes 2 cups (one large, 16-ounce jar)
3 cups (350g) rhubarb, diced
2 (about 175g total) large Meyer lemons, halved, seeded and thinly sliced
1 1/2 cups (325g) organic granulated cane sugar
3 crushed green cardamom pods or 1 split vanilla bean (optional)
- Combine the rhubarb, Meyer lemons and sugar in a medium saucepan, stirring to coat the fruit in the sugar. If you are adding any flavorings, stir those in as well.
- Place the saucepan over medium heat and bring to a gentle boil, stirring frequently. Reduce the heat to medium low and let simmer, stirring occasionally to make sure the sugar doesn’t burn, until the preserves are thick and reach 217°F. This temperature will result in a luscious, spreadable texture.
- Transfer to a glass jar and let cool to room temperature. Keep in the refrigerator for up to a month.
We love pairing these lovely, textured preserves with soft-ripened Inverness, our smallest production cheese. You can find Inverness in our April Cheese Club (order by 4/5/21), at our our flagship Pt Reyes Cheese Shop & Creamery, and at select California retailers.