Canned Rhubarb Pie Filling
This rhubarb pie filling is the perfect blend of tart and sweet, thickened with cook-type Clear Jel for canning safety and long-term storage. Use fresh or frozen rhubarb to make a delicious, fruit-forward filling that’s ready to bake into pies, crumbles, or hand pies all year long. A must-have for your spring and summer canning list!
Equipment
- 5 quart sized jars
- water bath canner
- Canning Tools
Ingredients
- 28 cups chopped rhubarb See Notes if using frozen rhubarb
- 5 cup granulated sugar
- 1 ¼ cup Clear Jel (Cook Type) not cornstarch or instant Clear Jel
- 5 cups rhubarb juice or water
- 10 tbsp bottled lemon juice
Instructions
- Prep rhubarb by washing, trimming, and cutting into 1-inch pieces. If using frozen rhubarb, see Notes.
- In a large pot, whisk together sugar and Clear Jel.
- Gradually add rhubarb juice (or water), whisking to avoid lumps.
- Cook over medium-high heat, stirring constantly, until thickened and bubbling.
- Stir in the bottled lemon juice and boil for 1 more minute, stirring constantly.
- Stir the rhubarb into the hot mixture and cook for 1 more minute.
- Ladle hot pie filling into hot quart jars, leaving 1-inch of headspace.
- Remove air bubbles, and adjust headspace if needed.
- Wipe rims clean, and put lids on. Tighten bands to fingertip tight.
- Process in a water bath canner for 35 minutes. Adjust for altitude as needed.
Notes
Rhubarb loses volume when frozen and thawed. To end up with 28 cups of thawed rhubarb, start with about 40 cups of frozen rhubarb. Let it thaw completely, then drain the excess liquid into a bowl — don’t discard it! You can use the juice in place of water in your recipe for extra rhubarb flavor. Be sure to measure the rhubarb after it’s thawed and drained before adding it to the recipe.