Description
Homemade Rhubarb Pie Filling perfect for freezing canning and preserving spring fruit with bright, fresh flavor.
Ingredients
5 Pounds Rhubarb sliced
2 ½ Cups Sugar
2 Tablespoons Lemon Juice
½ Cup Clearjel
Instructions
1. In a large stainless steel bowl, combine the rhubarb and sugar. Stir well and let sit 2 hours.
2. Prepare boiling water canner and jars if canning.
3. Strain fruit and measure 3 cups juice, adding water if needed.
4. Whisk juice, lemon juice, and Clearjel in pot and bring to boil, stirring until thickened.
5. Add rhubarb slices, return to boil while stirring.
6. Remove from heat.
7. For freezing, cool and ladle into containers leaving 1 inch headspace.
8. For canning, ladle into jars leaving 1 inch headspace, remove bubbles, seal, and process quarts 20 minutes or pints 15 minutes.
Notes
Adjust processing time for elevation.
Store sealed jars in cool dark place.
Refrigerate or freeze unsealed jars.