Description
Sweet and tart rhubarb pie filling perfect for canning or freezing so you can enjoy spring flavor year-round.
Ingredients
Scale
- 5 pounds rhubarb, sliced
- 2 1/2 cups sugar
- 2 tablespoons lemon juice
- 1/2 cup clear jel
Instructions
- Combine sliced rhubarb and sugar in a large bowl and stir to coat
- Let the mixture sit for 2 hours to release juices
- Prepare canner, jars, lids, and rings
- Strain rhubarb and reserve the juice
- Measure 3 cups juice, adding water if needed
- Whisk juice with lemon juice and clear jel in a pot
- Bring to a boil over medium-high heat, stirring until thickened
- Add rhubarb back and return to a boil while stirring
- Remove from heat
- For freezing, cool and transfer to freezer-safe containers with headspace
- For canning, ladle into jars leaving 1 inch headspace and process accordingly
Notes
- Allow rhubarb to fully release juice before cooking
- Stir constantly to prevent clumping or scorching
- Use clear jel for safe canning results instead of cornstarch
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 11g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg