Canning Strawberry Rhubarb Pie Filling

Jars of strawberry rhubarb pie filling with fresh rhubarb and berries.

5 from 1 vote

We're diving into preserves with a tried and true classic, Strawberry Rhubarb Pie Filling. A lovely meld of sweet berries and tart rhubarb.

Course canning, Dessert

Cuisine American

Prep Time 10

Cook Time 20

Canning time 30

Total Time 1

Servings tablespoons

Calories 14kcal

Author Beth Neels

Cost $9

Equipment

Ingredients

2 cups fresh strawberries
1½ cup rhubarb
5 tablespoons Clear Jel modified cornstarch
¾ cup Sugar plus 2 Tbsp
1 cup water
3½ teaspoons Bottled Lemon Juice

Instructions

How to make the filling

Wash the rhubarb. Spice into 1-2 inch pieces.
1½ cup rhubarb
Rinse berries well.
2 cups fresh strawberries
Remove hulls. Slice the berries.
Place the rhubarb to a large pot.
Stir in a tablespoon of sugar. Add water. Cook on low heat for about 20 minutes to soften the rhubarb. Add the strawberries just to warm for about 30 seconds before the rhubarb is done. Use a slotted spoon to remove the rhubarb and strawberries from the water. Place them in a covered bowl to keep warm.
Add juice or cold water, lemon juice, and Clear-jel mixed with sugar to a separate pan. Bring to a boil. Stir to remove clumps. Reduce heat and cook for about 10 minutes until thickened. Add the rhubarb and berries to the filling.
5 tablespoons Clear Jel modified cornstarch, 1 cup water, 3½ teaspoons Bottled Lemon Juice, ¾ cup Sugar

How to can the filling

Ladle hot filling into the hot jars, leaving 1/4″ headspace.
Wipe rims clean with damp paper towel.
Center lids on jars.
Apply bands and adjust to fingertip tight. Place filled jars in canner ensuring jars are covered by over 1″ water. Bring to a gentle, steady boil.
Process jars for 30 minutes, adjusting for altitude. Turn off heat. Let jars rest in hot water for 5 minutes before removing from canning pot.
Remove jars and cool. Check lids for proper seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.

Notes

This batch makes 1 quart (liter) of pie filling which is enough for one 9" (25cm) pie.

Only use bottled lemon juice. The acidity is tested and the acidity of fresh lemon juice varies.

Blanch strawberries briefly, or they will overcook.

Wait for the water in the canning pot to return to a boil before starting the 30-minute timer.

Always allow the jars to rest in the canning pot water for 5-10 minutes before removing them to reduce the risk of siphoning. (liquid seeping out of the top)

Uses for strawberry rhubarb pie filling

obviously, pies
ice cream topping
pour over yogurt or cottage cheese
strawberry bars
strawberry crisp
parfaits

Nutrition