Cherry Rhubarb PieFilling

An adaptation of the Strawberry RhubarbPie filling with the emphasis on the Cherry in the recipe.
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Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 40


  • 4 1/2 quarts Rhubar
  • 1 1/2 quarts Fresh or thawed tart cherries
  • 5 cups Granulated sugar
  • 2 1/4 cups Clear Jel
  • 7 cups Cold water
  • 1/2 cups Bottled lemon juice
  • 2 tsp Almond extract (optional)



  • Cut up Rhubarb. Misty pulsed her rhubarb in a foodprocessor to break up the large chunks. Pit your cherries if they have notalready been pitted. Set the fruit aside.


  • Combine water, sugar, and Clear Jel ina stainless steel pot.
  • Stir using a whisk and cook over medium high heat untilmixture thickens and begins to bubble. It will come to a smooth texture.
  • Add lemon juice and boil sauce 1 minute more, stirring constantly.  Removefrom heat!


  • Fold in theRhubarb/Cherry mixture and almond extract and gentle mix till wellincorporated. Immediately fill canning jars.
  • Place a canning funnel over the opening of a clean, sterilized quart jar and ladle inthe hot pie filling leaving 1 1/2 inch of headspace. Using a plasticspatula remove air bubbles and refill to proper headspace if necessary.
  • Moistena paper towel and wipe the rims of the jars not leaving any food particles. Center a hot lid on the jar and screw the ring in place untilfingertip-tight.


  • Place the jars in a water bath canningpot and ensure they are completely covered with water by 1-2 inches.
  • Bring thewater to a boil and process for 30 minutes.
  • When the 30 minutes are up, turnoff the heat, remove the canner lid and let the jars rest for 5 minutes beforecarefully transferring to a cooling rack or a towel on the counter.
  • Let cool,undisturbed, overnight before removing rings, wiping clean and labeling. Storethe jars in a cool, dark place. Store jars with the rings removed. 


2lbs equalsapproximately 1 quart!
(Yield 6-7 quarts)
Keyword Cherry Rhubarb PieFilling, PieFilling