Strawberry/Rhubarb Pie Filling
Strawberry/Rhubarb Pie Filling without Clear Jel
- 2 1/2 cups diced Rhubarb
- 2 1/2 cups sliced strawberries
- 1 cup sugar
- 2 cups apple juice (she used organic unfiltered)
Strawberries and Rhubarb without apple juice added
Combine diced rhubarb and sliced strawberries with sugar and maserate for two hours. Put fruit mix into three sterilized quart size jars.
Heat apple juice in small pot and add to jars leaving 1" headspace. Add lids and rings and process in water bath for 30 minutes at a full boil.
To make the pie later; pour contents of jar into a medium size sauce pan and add 1/4 cup of cornstarch stirring till mixture thickens and boils, about 15 minutes. Pour into pie crust and cook as directed for fruit pie.