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!
- 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.