is the Best Strawberry Rhubarb Pie Filling Preserve Recipe for making
amazing canned rhubarb pie filling for pies, topping for cakes and cheesecakes,
and for making parfaits and smoothies!
A great way to combine the fabulous flavour of strawberries and rhubarb together!
You can enjoy the great taste of summer all year long.
go to your pantry, and ... presto ... you have all you need to whip up that
pie, or treat your family to a pound cake smothered in strawberries and
rhubarb and topped with whipped cream!
7 cups (about 2 pounds) chopped fresh rhubarb (about 1" size pieces)
3 large peeled and cored, finely chopped apples
2 cups granulated sugar
1/4 cup orange juice
1 tbsp. grated orange peel
4 cups washed, hulled and halved fresh strawberries
In a large Dutch oven size pan, combine the prepared rhubarb, apples, sugar, orange juice and orange peel.
Bring the mixture to a boil, and boil gently for about 15 minutes, or until the rhubarb is tender (soft).
Add the prepared strawberries to the rhubarb mixture, and bring to a boil.
Remove mixture from heat.
Ladle the hot strawberry-rhubarb mixture into clean, hot jars, allowing for a 1 inch headspace.
Wipe rim, adjust lid, and add screw band until "fingertip tight".
Process filled jars in a boiling water bath.
For altitudes up to 1,000 feet, process 500 ml. size jars for 15 minutes.
Allow filled jars to cool, then label and store rhubarb strawberry pie filling in a cool, dark place.
Makes about 5 - 500ml. size jars.
~ This recipe was adapted from a recipe from (a highly recommended book): "Bernardin Guide to Home Preserving", see images below.
Here below are canning supplies which can be purchased online at *Amazon.com.
Click on the images for more detailed product information and customer product reviews.
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