How to Make Strawberry Rhubarb Pie Filling
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I love this time of year. My garden is growing great, and strawberries and rhubarb are now in season. There are lots of great recipes you can make with strawberries and rhubarb.
I canned some strawberry pie filling a couple of weeks ago, and last week I tried canning strawberry rhubarb pie filling for the first time. Strawberry rhubarb pie is one of my family’s very favorite kinds of pies, and this strawberry rhubarb pie filling recipe is now one of my favorite recipes for canning strawberries. It’s also one of my favorite pie filling recipes for canning.
Pie fillings are really easy to make and can for winter. Canning is a great way to make your fruit last all through the winter, and there’s nothing like having pie fillings already made for pies to enjoy in a few months at Thanksgiving and Christmas. Don’t want to can your pie filling? You can also freeze it in these inexpensive freezer containers!
This recipe makes 2 quarts of pie filling. You will need 1 quart of pie filling to make one 9-inch pie. If you want to make 1 quart, just cut the recipe in half. If you want to make 4 or 6 quarts, just double or triple the recipe.
Strawberry Rhubarb Pie Filling Recipe
- 5 cups rhubarb, diced
- 5 cups strawberries, sliced
- 2 cups sugar
- 1 cup Clear Jel*
- 2 cups water
- 8 tbsp. bottled lemon juice
Note: If you don’t have the exact amount of strawberries or rhubarb that you need, it’s fine to add less strawberries or less rhubarb, just make sure that you have a total of 10 cups of fruit.
Related article: strawberry measures and equivalents
* If you have never heard of Clear Jel, it is a modified form of cornstarch that is used for canning. In the old days recipes often called for cornstarch and a lot of people still use it, but it is not recommended for canning anymore.
I have tried using regular cornstarch when canning homemade pie fillings, and I wasn’t at all happy with how it turned out.
The consistency of the pie filling turned out lumpy, and the color of the pie filling changed slightly.
When you use the Clear Jel, the pie filling is the perfect color and consistency, and you end up with perfect pie fillings every time.
You might be able to find Clear Jel at your local health food store. You can also buy it on Amazon and have it delivered right to your door.
Wash the rhubarb and then dice it into small bite sized pieces.
Wash your strawberries and cut off the stems. Slice the strawberries. I used this strawberry slicer to slice mine. I love how it makes all of the slices the same size and makes your pie filling so pretty to look at!
Related article: what to do with a flat of strawberries
Combine sugar and Clear Jel in a large stock pot. Add water. Stir. Cook on medium heat until mixture boils and thickens. Mixture will thicken very quickly. Add a little additional water if mixture becomes too thick.
Stir in lemon juice. Boil for 1 minute, stirring constantly. Stir in strawberries and rhubarb.
Fill sterilized quart jars, leaving 1 1/2 inches head space. You can easily measure the head space with this inexpensive canning funnel.
It is important to have the correct amount of head space because this pie filling will expand during the processing time and break your jar if there is not enough room in the jar to let the mixture expand.
Wipe the rims of the jars with a damp towel or paper towel. Place the rings and lids on the jars finger tight.
Put the jars in your boiling water canner. Fill canner with water, making sure there is at least 1 inch of water above the jars. Bring the water to a boil. Process the jars in the boiling water for 30 minutes.
Remove the jars from the canner and place on a towel on the kitchen counter to cool. Sealed jars can be stored in the pantry for 1-2 years. If you have any jars that don’t seal, place them in the refrigerator and use them in the next week or two.
Like this recipe? Try these other rhubarb recipes: Easy Rhubarb Butter and Rhubarb Simple Syrup
More Canned Pie Filling Recipes
- Peach Pie Filling
- Strawberry Pie Filling
- Cherry Pie Filling
- Blueberry Pie Filling
- Blackberry Pie Filling
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46 Comments on "Canning Strawberry Rhubarb Pie Filling"
Followed your recipe to the letter. I’m an avid baker and found your recipe did not turn out the way you claimed it would the jail does not turn clear at any given point and the whole recipe now just looks like a bunch of clouded clumpy mess. Again I’m an avid baker. I very well read person. Can understand the instructions. But your recipe did not work as you claimed it would. Got any suggestions??? Because now I’ve got 2 quarts of extremely cloudy and ugly pie filling
Hello, I followed your recipe for the strawberry rhubarb pie filling. It made 3 quarts, I may have had a little more than 10 cups of fruit. Then I used the same recipe for just strawberry pie filling with 10 cups of fruit. It also made 3 quarts. I processed in the water bath canner for 30 minutes as instructed. The strawberry pie filling sealed. The rhubarb-strawberry ones did not. Any ideas? I did leave about an inch and a half headspace.
what if you pour lemon juice in your water and sugar by mistake?? yikes!!!! I hope don’t have to make a new dbl batch with my lovely first pick berries and gorgeous rhubarb!!
Hi, made these as pints tonight. My son is super excited. I have a small 6″ pie plate that is perfect for small pies and fruit crisps. Preliminary taste from the bowl- tasty!
Hi I would like to try your Strawberry Rhubarb pie filling recipe and can it for later. After reading through the process I would like to know if the rhubarb cooks and softens in the canning process because it is not really cooked at all in the recipe. I don’t want hard chunks of rhubarb.
Love this recipe. I can everything. Makes it easy to whip up a pie. Thanks. Taste is great. I made 3 batches at once so I used 2 cups Clear Jel for the 7 quart batch. It is thick but that’s what you want with pie filling. The rule of thumb with Clear Jel is 1/4 cup per 1 cup of water-juice-liquid. Since you’re using 12 ounces of lemon juice this works out just right. As for the oozing when you slowly cool the jars all canning does this except you notice it more with thicker liquids. Just let them totally cool- easily take the rings off and wash jars making sure not to put any undo pressure on the lids sideways. Dry. Put rings back on. Turns out very pretty in the jar too. Hope this helps someone.
Hello, If I am doing pint jars do I still process for 30 min in canner? Thanks!
This was my first time making a canned pie filling. It turned out wonderfully! I am looking forward to trying different kinds of fillings in the near future. Thank you!
Can you use frozen fruit with this ..and would you change anything?
Is it possible to use a sugar substitute at all?
Hi, I was wondering why the process time is 30 minutes? Most recipes I have seen call for only 10 minutes in the canner once boiling starts. Just seems if the berries would be overcooked or mushy. I am new to canning and preserving so this is why I am asking. No criticism just curiosity.
Made this yesterday and went on to make 2 pies. Absolutely the best recipe for Strawberry Rhubarb Pie. I did have to add 2 cups water because sauce was too thick. Next time will use 3/4 cup of clear jel. Also absolutely hate bottled lemon juice. I used 2 tsp of citric acid instead. No off flavor that you get from bottled lemon juice. This recipe is a keeper.
Ok, did not read all the comments and used tapioca flour the jars are in the water bath and still have 20min to go??? If I do the total of 30 min, can I just freeze it after it’s cooled down???
I just made your recipe of strawberry rhubarb pie filling and I have a question. While stirring the sugar and clear gel, it stuck to the bottom of pot. Any suggestions on how to prevent this?
My suggestion is to just keep stirring the whole time, it does thicken fast! You can add a little of water to help keep it from sticking if it gets thick too fast.
If they don’t seal can’t I clean the jars and put new lids and hot water bath again ???
Hi! Yes, if the lids on your jars don’t seal you can process the jars again with new lids.
Hi, when i took jars out of canner, filling oozed out. What should i do. Im thinking they wont seal that way.
Hi! Yes this happens sometimes when the jars cool off too fast. Let them cool and wash them off. If they are still sealed they are fine. If they unseal just put them in the refrigerator and use them soon or pour into freezer containers and freeze.
My clear jel\sugar\water ratio came out way too thick. I ended up adding about 2 more cups of water. Stirred whole time. Any ideas?
That does happen sometimes. It does depend on the clear jel. I would just use less next time. It’s totally fine to add water to thin it out.
Yes this recipe safe for canning in quart jars with a elevation above 5,000 feet?
Hi! For altitudes between 3001-6000 feet you will need to increase the processing time in the canner by 10 minutes.
I’ve made the recipe but now what are the baking instructions for the pie.
The recipe was very easy. Thank you. Unfortunately, my strawberries turned white so now the filling isn’t very visually appealing. Did I do something wrong? Do you think the filling still safe to eat?
Hi! I’m not sure why that happened, but the pie filling still should be safe to eat!
If I have a little left over can I freeze it so that I can make a pie in a few weeks?
Hi! Yes, I think that would be fine!
How do you recommend using the filling for pie? Pour into pre-baked pie shell and serve? Can I add crumb topping and bake or will it change texture?
Hi! You can use it just like you would use pie filling from the store. I usually make a two crust pie and go ahead and bake the pie with the pie filling in it. You can definitely use a crumb topping instead of the top crust.
How much does this recipe (strawberry rhubarb pie filling make…or how many quart jars).
Hi! This recipe makes about 2 quarts of pie filling.
With the 10 c of fruit, 2 c sugar, 1 cClear Jel (regular, NOT Instant), & water/lemon juice I got over 3 quarts, as the note to allow 1&1/2 ” (inches, or 4 cm) headspace is VERY important. Do not boil hard or busted jars from the pressure will result. I will try again with a little less Clear Jel as usually I find a singleTbsp per cup of fruit is enough for pies. Thanks for the quick recipe!
We just made 6 quarts from this recipe. I couldn’t find clear jel so we used tapioca flour. It looks good. We also added a cup of blueberries.
Can’t wait to try this!! Thanks for sharing!!
Hi! Glad you liked the recipe! Just to let you know, tapioca flour isn’t safe for canning, it alters the pH level of the recipe, making it unsafe for boiling water canning. It is important to use the Clear Jel. You can definitely freeze it though instead!
At what temperature and how long does the pies cook?
How long do you bake the pie when you make make it?
Am I understanding this correctly that you place the jars in the canner with cold water then bring it to a boil and process for 30 minutes?
Hi! No the water in the canner should have been heating up for a few minutes before you put the jars in the water. Just don’t set the timer until the water is boiling.
Can’t wait to try this recipe! We moved to Switzerland and they use a jam sugar here that already had the pectin and citrus in it, with a 1:1 ratio fruit to sugar. My strawberry jam came out perfectly. I’m going to give it a try with this recipe since we don’t have clear gel. I think the lower amount of sugar should be about right for pie filling. We’ll find out!
P.S., just discovered your page, love what you’ve done here!
Is it possible to freeze this instead of canning it?
Hi! Yes you could definitely freeze this pie filling instead of canning it.
On 28 cups of Berry’s and rhubarb how much pectin?
Hi! You don’t use pectin for this pie filling…but if you mean the Clear Jel, then that is a little less than tripling the recipe, so you would want to use about 2 1/2 cups Clear Jel. For this recipe the amount of Clear Jel does not have to be exact as long as you get the right consistency.
Can you use frozen strawberries or should you use fresh for this recipe? I have frozen strawberries from the garden but wondered if they would be mushy in this.
Hi! I think you could use frozen strawberries, but they would definitely end up softer than if they were fresh. The pie filling might not look exactly the same, but I think the pie filling would work fine for the pie. It’s fine to freeze fruit and then can it, because you are not cooking it the little bit that it is in the canner.