Description
Homemade canned strawberry rhubarb pie filling that balances sweet and tart flavors perfectly.
Ingredients
Scale
- 5 cups rhubarb diced
- 5 cups strawberries sliced
- 2 cups sugar
- 1 cup Clear Jel
- 2 cups water
- 8 tablespoons lemon juice
Instructions
- Wash and dice rhubarb
- Slice strawberries
- Mix sugar and Clear Jel with water
- Cook until thickened
- Add lemon juice and boil
- Stir in fruit
- Fill jars and leave headspace
- Seal and process in water bath for 30 minutes
Notes
- Use Clear Jel for proper consistency
- Do not overfill jars
- Store sealed jars in a cool place
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 quart
- Calories: 220
- Sugar: 32
- Sodium: 5
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 3
- Protein: 1
- Cholesterol: 0