Go Back
–+ servings
Print
Recipe for canning strawberry rhubarb pie filling. Easy recipe for beginning canners.

Strawberry Rhubarb Pie Filling for Canning

This strawberry rhubarb pie filling is the perfect balance of sweet and tart. Made with fresh fruit and Clear Jel, it’s ideal for canning and makes it easy to bake homemade pies any time of year.

Course Dessert
Cuisine American
Keyword canning, pie filling, strawberry rhubarb
Prep Time 35 minutes
Cook Time 30 minutes
Servings 2 quarts

Ingredients

  • 5 cups rhubarb diced
  • 5 cups strawberries sliced
  • 2 cups sugar
  • 1 cup Clear Jel
  • 2 cups water
  • 8 tablespoons bottled lemon juice

Instructions

Prepare the Fruit

  1. Wash and dice rhubarb into small pieces.
  2. Wash strawberries, remove stems, and slice.

Make the Filling

  1. In a large pot, combine sugar and Clear Jel.
  2. Add water and stir well.
  3. Cook over medium heat until the mixture thickens and begins to boil.
  4. Stir in lemon juice and boil for 1 minute, stirring constantly.
  5. Add strawberries and rhubarb and stir to combine.

Fill the Jars

  1. Pour hot filling into sterilized jars, leaving 1½ inches headspace.
  2. Wipe rims and apply lids and bands finger tight.

Process

  1. Place jars in a boiling water canner, ensuring they are covered with at least 1 inch of water.
  2. Process for 30 minutes.

Cool and Store

  1. Remove jars and let cool for 12–24 hours.
  2. Check seals before storing.
  3. Store sealed jars in a cool, dark place for up to 1–2 years.

Recipe Notes

Clear Jel is required for safe canning (do not substitute cornstarch)
1 quart of pie filling = 1 standard 9-inch pie
You can adjust strawberry/rhubarb ratios as long as total fruit equals 10 cups
Use bottled lemon juice for proper acidity
Do not reduce sugar or lemon juice