Rhubarb Pie Filling

There are other recipes out there on the web, but if they don't use Clear Jel they are not safe for long term shelf storage. Enjoy! 
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Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 30


  • 3 1/2 cups Rhubarb diced
  • 3/4 + 2 cups + T. sugar
  • 1/4 + 1 cup+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. 
Keyword Pie Filling, Rhubarb Pie Filling