Canned Strawberry Rhubarb Pie Filling
This homemade canned strawberry rhubarb pie filling is the perfect way to preserve the sweet and tangy flavors of summer. With a simple blend of fresh strawberries and rhubarb, it makes baking pies a breeze all year round. Whether you’re a seasoned canner or a beginner, this easy recipe ensures you’ll have a delicious filling ready whenever the craving for a fresh, homemade pie strikes.
Equipment
- 1 water bath canner
- canning supplies
- 4-5 quart jars and lids
Ingredients
- 12 cups rhubarb cut into 1-inch pieces
- 8 cups strawberries cut
- 4 cups sugar
- 2 cups Clear Jel
- 4 cups water
- 1 cup lemon juice
Instructions
- Prepare jars by boiling them in water bath canner and keeping hot until pie filling is ready. Warm up the lids until just before boiling.
- Wash and cut strawberries and rhubarb into bite sized pieces.
- In a large pot combine sugar and Clear Jel. Stir in water. Cook on medium heat until the mixture boils and thickens, stirring constantly. It will thicken very quickly. If it gets too thick, add water.
- Add lemon juice and boil for 1 minute, stirring constantly. Fold in the strawberries and rhubarb.
- Ladle the hot strawberry rhubarb pie filling into the hot jars, leaving 1 1/2 inches of head space. Go around the outside of the jar with a tool or butter knife to get the bubbles out of the jar. Wipe off the rims of the jars with a wet rag and put hot lids on. Tighten rings and place the jars into a water bath canner.
- Water should be 1 inch above the jars in the canner. Bring the water to a boil and process for 30 minutes. Allow to cool on a towel for 24 hours. Check the seal and store. If any of the jars did not seal store in the refrigerator and make a pie soon!
To make Pie
- Preheat the oven to 425º
- Pour 1 jar of pie filling into a prepared pie crust. Top with a second pie crust or a crumble top.
- Bake at 425º for 15 minutes. Reduce heat to 375º and bake for an additional 45-50 minutes, or until the filling is bubbly.
- Cool and serve!