This is a One Quart recipe. For more than one quart you will double or triple it for all ingredients.
You can now purchase Clear Jel (Non-GMO) from SB Canning Store...
Rhubarb Pie Filling
3 1/2 cups Rhubarb diced
3/4 cups + 2 T. sugar
1/4 cup+ 1 T. Clear Jel
1 cup water
3 T. bottled lemon juice
Fill a stainless steel or dutch oven with water and blanch the rhubarb in boil water for 1 minute. Drain but keep heated fruit in a covered bowl or pot.
Combine sugar, Clear Jel, and water in a pot stirring on medium heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly.
Fold in drained rhubarb immediately and fill 1 quart size hot jars with mixture without delay, leaving 1 1/2 inch headspace.
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust hot lids/rings and process in water bath canner for 30 minutes at a full rolling boil.
To make Strawberry Rhubarb Pie filling
2 1/2 cups Rhubarb diced
2 1/2 cups Strawberries sliced
1 cup sugar
1/2 cup Clear Jel
1 cup water
4 T. bottled lemon juice
Process is the same as the Rhubarb Pie filling above. Both of these recipes make one 9" pie.
|Lorrie's Strawberry Rhubarb pie filling!|