If you love sweet and tart fruit desserts, this homemade strawberry rhubarb pie filling is the perfect recipe for canning and preserving. Made with fresh strawberries, rhubarb, sugar, lemon juice, and Clear Jel, this thick flavorful pie filling is perfect for homemade pies, crisps, cobblers, cheesecakes, and other delicious desserts all year long.
The combination of juicy strawberries and tart rhubarb creates the perfect balance of sweetness and flavor while the Clear Jel helps create a smooth glossy filling that holds beautifully in baked desserts.
This homemade canned pie filling is perfect for preserving summer fruit and makes homemade dessert preparation quick and easy anytime you need it.
Why You’ll Love This Strawberry Rhubarb Pie Filling
This homemade pie filling recipe is:
- Sweet and tangy
- Perfect for canning
- Great for pies and cobblers
- Easy to make ahead
- Made with real fruit
- Perfect for long-term pantry storage
Using Clear Jel helps create a thick stable filling that works especially well for canning and baking.
Ingredients
- Chopped rhubarb
- Sliced strawberries
- Cane sugar
- Lemon juice
- Clear Jel
- Water
Equipment
- Pint or quart mason jars with lids and rings
- Water bath canner
- Canning funnel
- Large stock pot
How to Make Strawberry Rhubarb Pie Filling
Start by preparing your water bath canner and washing the jars in hot soapy water. Keep the jars warm while preparing the filling.
Chop the rhubarb and slice the strawberries. In a separate bowl, dissolve the Clear Jel in water until smooth.
Combine the strawberries, rhubarb, sugar, lemon juice, dissolved Clear Jel mixture, and additional water in a large pot.
Bring the mixture to a gentle boil over medium heat while stirring frequently. Allow the filling to boil briefly until thickened.
Place warm jars onto a towel-lined surface. Using a canning funnel, ladle the hot pie filling into the jars while leaving proper headspace.
Remove air bubbles, wipe the jar rims clean, and apply lids and rings.
Transfer the jars into the prepared water bath canner, ensuring the jars are fully covered with water.
Process the jars according to recommended canning times and altitude adjustments.
Allow jars to cool completely before storing.
Tips for the Best Pie Filling
For perfect homemade pie filling:
- Use ripe strawberries for the best flavor
- Stir frequently while cooking
- Keep jars warm before filling
- Remove air bubbles carefully
- Follow safe canning procedures
Frozen rhubarb can also be used successfully in this recipe.
Ways to Use Strawberry Rhubarb Pie Filling
This homemade pie filling is perfect for:
- Strawberry rhubarb pie
- Crisps and cobblers
- Cheesecake topping
- Ice cream topping
- Danish pastries
- Turnovers and hand pies
It also makes a delicious topping for pancakes and waffles.
Altitude Adjustments for Canning
If canning above sea level, processing times should be adjusted according to altitude recommendations for safe preservation.
Always follow proper water bath canning safety guidelines for your area.
Storage Tips
Store sealed jars in a cool dark pantry. Once opened, refrigerate and use within several days.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! Frozen rhubarb works well in this recipe.
What does Clear Jel do?
Clear Jel thickens the filling while remaining stable during canning and baking.
Why leave headspace in jars?
Proper headspace allows safe sealing during processing.
How long does canned pie filling last?
Properly sealed jars can last for many months when stored correctly.
More homemade canning recipes to enjoy.
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Canning Strawberry Rhubarb Pie Filling
Equipment
- 8 pint mason jars with lids and rings or 4-quart mason jars
- 1 water-bath canner
Ingredients
- 9 Cups Chopped Rhubarb frozen can be used
- 12 Cups Sliced Strawberries
- 3 Cup cane sugar
- 1/4 Cup Lemon Juice
- 1 1/2 Cup Clear Jel dissolved in 2 Cups Water
- 1 cup Water additional
Instructions
Prep
- Get your water bath canner ready with rack and water. Wash jars in hot soapy water and place in canner rack (in lifted position) to keep warm with canner on medium heat.
- Chop rhubarb and slice strawberries.
- Dissolve clear Jel in 2 cups of water.
Cook
- Combine fruit in pan and mix in sugar. Add lemon juice, Clear Jel dissolved in 2 cups water and additional one cup of water.
- Bring to a boil slowly over medium heat. Boil for one minute.
- Place warm clean jars on a towel.
- Using your canning funnel ladle hot pie filling into jars to a 1-inch head space. Remove air bubbles and make sure the headspace is still correct, add more filling if needed. Wipe rim of jar clean and put on lid and band. Tighten to finger tip tight and place into canner.
- Make sure jars are fully covered with water and bring to a boil. Process jars (both pints and quarts) for 30 minutes. If above 1,000 feet look up instructions for adjusting processing times to altitude.
Notes
- For altitudes 1001 to 3000 feet above sea level process for 35 minutes, if 3,001 to 6,000 feet above sea level process for 40 minutes and if above 6,001 feet process for 45 minutes.
