Strawberry Rhubarb Pie Filling Recipe For Canning
Nothing beats the taste of a homemade pie, and the combination of sweet strawberries and tangy rhubarb make for a delicious treat. This recipe for strawberry rhubarb pie filling is perfect for canning and can be used in a variety of sweet treats like pies, tarts, and turnovers.
Ingredients:
- 4 cups of sliced strawberries
- 4 cups of sliced rhubarb
- 2 cups of granulated sugar
- ¾ cup of ClearJel
- 1 teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- 1 tablespoon of lemon juice
Instructions:
- Wash and slice your strawberries and rhubarb into small pieces.
- In a large pot, combine the sliced strawberries and rhubarb with sugar, cinnamon, nutmeg, and lemon juice.
- Heat the mixture over medium heat until it starts to boil, stirring occasionally.
- Reduce the heat to low and let the mixture simmer for about five minutes.
- In a small bowl, mix the ClearJel with a little bit of water until it forms a smooth paste.
- Add the ClearJel mixture to the pot and stir until it is well combined.
- Continue to cook the mixture over low heat for an additional two to three minutes.
- Remove the pot from the heat and let the mixture cool for a few minutes.
Canning the Filling:
- Prepare your jars and lids according to the manufacturer's instructions.
- Fill each jar with the pie filling, leaving about half an inch of headspace at the top.
- Wipe the rims of the jars clean and add the lids and bands.
- Process the jars in a boiling-water canner for 30 minutes.
- Remove the jars from the canner and let them cool completely.
- Label and store the jars in a cool, dry place until ready to use.
Now you have a delicious strawberry rhubarb pie filling that can be used in a variety of sweet treats. Just remember to follow proper canning procedures to ensure that your filling stays safe and delicious for months to come.