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Rhubarb Pie Filling

Delicious home-canned, homemade pie filling — in jars on the shelf ready for nearly-instant desserts.

Course Dessert
Cuisine American
Keyword Pie Filling, Rhubarb
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Yield 1 litre (US quart) jar
Calories 1113 kcal

Ingredients

  • 500 g rhubarb (chopped. 3 1/2 cups / 4 large or 8 small stalks. Chopped into approx. 1 inch / 3 cm pieces).
  • 250 g sugar (white. 1 cup / 8 oz)
  • 30 g Clearjel (4 tablespoons / 1/4 cup / 1.25 oz)
  • 175 ml water (3/4 cup / 6 oz)
  • 4 tablespoons lemon juice (bottled)
  • 4 drops red food colouring (optional)
Metric - US Customary

Instructions

  1. Discard the rhubarb leaves.
  2. Wash and prep the rhubarb, chopping the stalks into chunks about 3 cm (1 inch).
  3. Mix sugar with rhubarb, let stand for 15 to 30 minutes until juice starts to appear.
  4. In a large pot, mix together the Clearjel and liqud. Set aside.
  5. Heat rhubarb gently to piping hot.
  6. Put the Clearjel mixture pot on to cook over medium high-heat.
  7. When it starts to thicken, which will be very soon, add the lemon juice.
  8. Cook for 1 minute.
  9. Add rhubarb, then cook for 3 more minutes to heat through, then remove from heat. Stir carefully to break down the rhubarb as little as possible.
  10. Ladle pie filling into ½ litre (1 US pint) or 1 litre (1 US quart) jars.
  11. Leave 3 cm (1 1/4 inch) headspace.
  12. Debubble, adjust headspace.
  13. Wipe jar rims.
  14. Put lids on.
  15. Process in a water bath or steam canner.
  16. Process either size jar for 30 minutes; increase time as needed for your altitude. See chart below.