Canning Rhubarb Pie Filling
A shelf-stable rhubarb pie filling for home canning, made with sugar, Clear Jel, and bottled lemon juice.
Equipment
- Water Bath Canner
- Canning jars
- Large stock pot
- Jar lifter
Ingredients
For a Single Quart
- 3 1/2 cups rhubarb washed and chopped
- 1 cup sugar
- 1/4 cup Clear Jel
- 3/4 cup cold water or juice
- 1/4 cup bottled lemon juice
For a 7 Quart Canner Batch
- 6 Quart rhubarb washed and chopped
- 7 cups sugar
- 1 3/4 cup Clear Jel
- 5 1/4 cups cold water or juice
- 1 3/4 cup bottled lemon juice
Instructions
- Prepare canning jars, lids, and heat a water bath canner.
- Wash rhubarb and peel if desired. Remove the tops and bottoms of the stalks and discard any leaves. Chop rhubarb stalks into ½ inch to 1 inch pieces.
- Mix the rhubarb and sugar and allow it to macerate for at least an hour (or overnight) to release its juices.
- Whisk the clear gel into the measured cold water (or juice) until completely dissolved, then set aside.
- Add the macerated rhubarb to a large stock pot and bring to a gentle simmer.
- Add in the dissolved clear gel and water mixture and cook until thickened.
- When the mixture has thickened and begun bubbling, add the lemon juice and boil for one minute more.
- Remove from heat and quickly ladle into prepared canning jars, leaving 1 inch headspace. De-bubble the thick liquid as well.
- Wipe rims, apply 2-part canning lids fingertight, and process in a water bath canner for 30 minutes, increasing time as needed for altitude.
- After processing, turn off the water bath canner and allow jars to rest for another 10 minutes to reduce the chances of siphoning.
- Remove with a jar lifter and cool on a towel-covered surface. Check seals after 12 to 24 hours.
- Store properly sealed jars in a cool dark location. Refrigerate after opening.
Notes
Corresponding measurements have been given for both a single quart and a full 7 quart canning batch. For any increments in between, multiply the measurements given in the single quart batch to render your desired yield. Processing times for pints and quarts are as follows: 0 to 1,000 feet in elevation: 30 minutes. 1,001 to 3,000 feet in elevation: 35 minutes. 3,001 to 6,000 feet in elevation: 40 minutes. Above 6,000 feet in elevation: 45 minutes.