Name: Canned Strawberry Rhubarb Pie Filling
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 5 cups rhubarb diced; 5 cups strawberries sliced; 2 cups sugar; 1 cup Clear Jel; 2 cups water; 8 tablespoons lemon juice

Jump to Recipe

Creating your own Canned Strawberry Rhubarb Pie Filling at home is a simple and rewarding way to preserve the bright flavors of summer. This recipe combines sweet strawberries with tart rhubarb to create a balanced, rich filling that works perfectly for pies, crisps, or toppings. Whether you are new to canning fruit filling or already enjoy preserving pie filling, this method delivers consistent results with clear steps. Plus, it is a great beginner canning recipe that helps you stock your pantry with a reliable strawberry rhubarb preserve for months to come.

Story

Every summer, when strawberries reach their peak and rhubarb grows in abundance, making Canned Strawberry Rhubarb Pie Filling becomes a kitchen tradition. I remember preparing batches of Canned Strawberry Rhubarb Pie Filling with fresh-picked produce, enjoying the contrast between sweet and tart flavors. Over time, this Canned Strawberry Rhubarb Pie Filling recipe became a dependable way to avoid waste while creating something practical. Because the process stays straightforward, it fits perfectly into busy schedules. Now, each jar of Canned Strawberry Rhubarb Pie Filling brings back that seasonal freshness, even in the middle of winter.

Ingredients

5 cups rhubarb, diced
5 cups strawberries, sliced
2 cups granulated sugar
1 cup Clear Jel (for proper thickening)
2 cups water
8 tablespoons bottled lemon juice

Step-by-Step Instructions

Preparing the Ingredients

Start by washing the rhubarb thoroughly, then dice it into small, even pieces. Next, rinse the strawberries, remove the stems, and slice them evenly. Meanwhile, combine sugar and Clear Jel in a large pot, then slowly add water while stirring to prevent clumping. Because preparation sets the foundation, taking time here helps your Canned Strawberry Rhubarb Pie Filling turn out smooth and consistent.

Cooking Instructions

Place the pot over medium heat and stir constantly until the mixture thickens and begins to boil. Then, add the lemon juice and continue stirring for one minute. After that, fold in the strawberries and rhubarb gently. Once combined, fill sterilized jars, leaving about 1 ½ inches of headspace. Seal the jars and process them in a boiling water bath for 30 minutes. Finally, remove and let them cool completely before storing.

Tips for Perfect Results

Common Mistakes to Avoid

Many beginners skip using Clear Jel, but that leads to uneven texture. Instead, always use the recommended thickener to keep your Canned Strawberry Rhubarb Pie Filling smooth. Also, avoid overfilling jars, since the filling expands during processing. Additionally, inconsistent stirring can cause lumps, so keep the mixture moving while cooking.

Pro Tips for Better Flavor

For a brighter taste, use fully ripe strawberries and fresh rhubarb. Also, balance sweetness carefully by keeping the sugar ratio consistent. If you want a slightly deeper flavor, allow the mixture to simmer briefly before adding fruit. Small adjustments like these make your Canned Strawberry Rhubarb Pie Filling taste fresh every time.

Serving and Storage

How to Serve

This filling works beautifully in a classic 9-inch pie, but it also pairs well with pancakes, waffles, or yogurt. You can even spoon warm Canned Strawberry Rhubarb Pie Filling over ice cream for a quick dessert. Because the texture stays thick and glossy, it adapts easily to different uses.

How to Store Leftovers

Store sealed jars in a cool, dark pantry for up to one year. Once opened, refrigerate and use within one to two weeks. When reheating, warm gently on the stovetop while stirring to maintain the texture of your Canned Strawberry Rhubarb Pie Filling.

Conclusion

Making Canned Strawberry Rhubarb Pie Filling at home gives you full control over flavor, texture, and ingredients. It also provides a reliable way to enjoy seasonal fruit long after harvest ends. With simple steps and consistent results, this recipe fits both beginners and experienced home canners. Try it once, and you will always want a few jars ready in your pantry.

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Frequently Asked Questions

Can I use frozen fruit for this recipe?

Yes, you can use frozen strawberries and rhubarb, but thaw and drain them first to avoid excess liquid. This step keeps the consistency of your filling stable during cooking and canning.

Why is Clear Jel important for canning?

Clear Jel maintains thickness during processing and storage, unlike regular cornstarch. It prevents breakdown and keeps your Canned Strawberry Rhubarb Pie Filling smooth over time.

How long does canned pie filling last?

Properly sealed jars can last up to one year when stored in a cool, dark place. Always check seals before use to confirm safety.