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Rhubarb Pie Filling
Delicious home-canned, homemade pie filling — in jars on the shelf ready for nearly-instant desserts.
Course
Dessert
Cuisine
American
Keyword
Pie Filling, Rhubarb
Prep Time
1
hour
hour
Cook Time
1
hour
hour
Total Time
2
hours
hours
Servings
1
litre (US quart) jar
Calories
1113
kcal
Ingredients
500
g
rhubarb
(chopped. 3 ½ cups / 4 large or 8 small stalks. Chopped into approx. 1 inch / 3 cm pieces).
250
g
sugar
(white. 1 cup / 8 oz)
30
g
Clearjel
(4 tablespoons / ¼ cup / 1.25 oz)
175
ml
water
(¾ cup / 6 oz)
4
tablespoons
lemon juice
(bottled)
4
drops
red food colouring
(optional)
Metric
-
US Customary
Instructions
Discard the rhubarb leaves.
Wash and prep the rhubarb, chopping the stalks into chunks about 3 cm (1 inch).
Mix sugar with rhubarb, let stand for 15 to 30 minutes until juice starts to appear.
In a large pot, mix together the Clearjel and liqud. Set aside.
Heat rhubarb gently to piping hot.
Put the Clearjel mixture pot on to cook over medium high-heat.
When it starts to thicken, which will be very soon, add the lemon juice.
Cook for 1 minute.
Add rhubarb, then cook for 3 more minutes to heat through, then remove from heat. Stir carefully to break down the rhubarb as little as possible.
Ladle pie filling into ½ litre (1 US pint) or 1 litre (1 US quart) jars.
Leave 3 cm (1 ¼ inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 30 minutes; increase time as needed for your altitude. See chart below.
Nutrition
Serving:
1
g
|
Calories:
1113
kcal
|
Carbohydrates:
289
g
|
Protein:
5
g
|
Fat:
1.5
g
|
Saturated Fat:
0.8
g
|
Sodium:
38
mg
|
Fiber:
9.2
g
|
Sugar:
256.8
g