Canned Rhubarb Strawberry Pie Filling
- 4 pounds fresh rhubarb, trimmed and sliced
- 3 pounds fresh strawberries, cored and sliced
- 6 cups granulated sugar
- 1½ cups Clear Jel or Cornaby’s Ultra Gel
- 8 cups cold filtered water
- ½ cup bottled lemon juice
Fill a canning kettle halfway with water, add in 6 quart mason jars, filling as needed with water to submerge. Bring to a boil.
In a large pot combine the sugar, Ultra Jel, and water, whisking as you add the water. Cook and whisk often over medium-high heat, until it starts to thicken and bubbles. Add in rhubarb and lemon juice, bring back to a boil, let cook for 1 minute, stirring often. Fold in strawberries, take off heat.
Meanwhile, lay out a clean kitchen towel, drain jars and place on it. Sterilize a canning funnel, ladle, and air bubble removal tool.
Pack hot filling onto prepared jars. Run tool around inside edge to remove air bubbles. Add in more filling until you have a 1¼” inch head space. Wipe down rims with a dampened new paper towel. Put on a new canning lid, screw on a band until finger-tip tight.
Return jars to canning kettle, submerge canning rack, making sure water covers jars. Return to a boil, process covered for 30 minutes. Take out, place on a cooling rack covered with a clean kitchen towel. Let cool, check seals for being flat. If any flex, store it in the refrigerator and use within a few days.
Makes about 6 quarts and 1 pint. You can can the pint, or put in the refrigerator and save for topping yogurt or ice cream 😉
I prefer the Ultra Gel, as it is non-GMO and gluten-free. Clear Jel is the traditional ingredient, but from my experiments, the Ultra Gel works just the same. Just be sure to buy this version. Corn starch is not the same when you can – if it isn’t modified, it breaks down in canning.
Rhubarb Strawberry Crisps
- 1 quart rhubarb strawberry pie filling
- ½ cup old-fashioned rolled oats
- ½ cup brown sugar, packed
- ¼ cup all-purpose flour
- ¼ tsp ground cinnamon
- ¼ cup butter, cold, diced
Preheat oven to 375°. Place 4 large or 6 smaller (glass) baking ramekins on a rimmed baking sheet. Divide the jar of pie filling between them.
In a small mixing bowl toss together the oats through cinnamon, work in butter with fingers until finely crumbed.
Sprinkle topping over ramekins. Bake for 20 to 25 minutes, until bubbling and golden.
Let cool a bit before serving.
Makes 4 large or 6 small.