Easy Homemade Strawberry Rhubarb Pie Filling Recipe

Hello, friends! It’s Alex here, and I’m so excited to share one of my absolute favorite recipes with you: Easy Homemade Strawberry Rhubarb Pie Filling. This recipe is more than just a set of instructions; it’s a little piece of my heart, a taste of home, and a promise of warm, comforting pie on a chilly evening. If you’re looking to capture the essence of summer in a jar, you’ve come to the right place. This strawberry rhubarb pie filling is bursting with sweet and tart flavors, perfect for pies, crisps, or even just spooned over ice cream. Let’s get started, shall we?

Why You’ll Love This Strawberry Rhubarb Pie Filling

There’s just something magical about the combination of strawberries and rhubarb. The sweetness of the strawberries perfectly balances the tartness of the rhubarb, creating a symphony of flavors that dance on your tongue. But beyond the taste, here’s why you’ll absolutely adore this recipe:

• Easy to Make: This recipe is incredibly straightforward, even if you’re new to canning. I’ll walk you through each step, ensuring success every time.
• Perfect for Canning: This recipe is specifically designed for canning, so you can enjoy the taste of summer all year round. Imagine pulling out a jar of this delicious filling in the middle of winter – pure bliss!
• Versatile: While this filling is perfect for pies, it’s also fantastic in crumbles, cobblers, or even as a topping for yogurt or pancakes. The possibilities are endless!
• Homemade Goodness: There’s nothing quite like homemade. You know exactly what goes into it, and you can taste the love in every bite.

Making your own strawberry rhubarb pie filling is one of those rewarding experiences. You can control the amount of sweetness and ensure that only the best ingredients go into your food. Plus, the aroma that fills your kitchen as it simmers is simply divine!

Ingredients for the Best Strawberry Rhubarb Pie Filling

Here’s what you’ll need to create this delightful pie filling. Don’t worry, the list is short and sweet!

• 5 cups rhubarb, diced
• 5 cups strawberries, sliced
• 2 cups sugar
• 1 cup Clear Jel
• 2 cups water
• 8 tbsp. bottled lemon juice

A quick note on the ingredients: Using fresh, ripe strawberries and rhubarb will give you the best flavor. If you’re using frozen fruit, make sure to thaw it completely and drain any excess liquid before using. And remember, bottled lemon juice is a must for canning to ensure proper acidity and safety.

Step-by-Step Guide to Making Strawberry Rhubarb Pie Filling

Now, let’s get to the fun part – making the pie filling! Follow these simple steps, and you’ll have jars of deliciousness in no time.

1. Prepare the Fruit: Wash the rhubarb and then dice it into small bite sized pieces. Wash your strawberries and cut off the stems. Slice the strawberries. I used this strawberry slicer to slice mine. I love how it makes all of the slices the same size and makes your pie filling so pretty to look at!
2. Combine and Cook: Combine sugar and Clear Jel in a large stock pot. Add water. Stir. Cook on medium heat until mixture boils and thickens. Mixture will thicken very quickly. Add a little additional water if mixture becomes too thick.
3. Add Lemon Juice and Boil: Stir in lemon juice. Boil for 1 minute, stirring constantly. Stir in strawberries and rhubarb.
4. Fill the Jars: Fill sterilized quart jars, leaving 1 1/2 inches head space. You can easily measure the head space with this inexpensive canning funnel.
5. Wipe and Seal: Wipe the rims of the jars with a damp towel or paper towel. Place the rings and lids on the jars finger tight.
6. Process in a Boiling Water Canner: Put the jars in your boiling water canner. Fill canner with water, making sure there is at least 1 inch of water above the jars. Bring the water to a boil. Process the jars in the boiling water for 30 minutes.
7. Cool and Store: Remove the jars from the canner and place on a towel on the kitchen counter to cool. Sealed jars can be stored in the pantry for 1-2 years. If you have any jars that don’t seal, place them in the refrigerator and use them in the next week or two.

Pro Tips for Perfect Pie Filling

Here are a few extra tips to ensure your strawberry rhubarb pie filling turns out perfectly every time:

• Use Clear Jel: Clear Jel is a modified cornstarch that’s specifically designed for canning. It ensures that your filling thickens properly and stays that way during the canning process. Don’t substitute it with regular cornstarch or flour.
• Sterilize Your Jars: Sterilizing your jars is crucial for safe canning. You can do this by boiling them in water for 10 minutes or running them through a cycle in your dishwasher.
• Don’t Overfill the Jars: Leaving the proper head space (1 1/2 inches in this case) is essential for creating a good seal. Overfilling can prevent the jars from sealing properly, which can lead to spoilage.
• Adjust Processing Time for Altitude: If you live at a high altitude, you’ll need to increase the processing time. Consult your local extension office for recommended processing times for your altitude.

Common Mistakes to Avoid

We all make mistakes, but knowing what to watch out for can help you avoid them. Here are a few common pitfalls to be aware of:

• Not Using Enough Lemon Juice: Lemon juice is essential for ensuring proper acidity in the filling, which is crucial for safe canning. Don’t skimp on it!
• Overcooking the Filling: Overcooking can cause the fruit to become mushy and the filling to thicken too much. Cook just until the mixture boils and thickens, then remove from heat.
• Not Getting a Good Seal: A good seal is essential for long-term storage. After processing, listen for a popping sound as the jars cool, which indicates that they’ve sealed properly. If any jars don’t seal, store them in the refrigerator and use them within a week or two.

If you find that your strawberry rhubarb pie filling is too tart, you can always add a little more sugar to taste. Remember, it’s all about finding the perfect balance of sweet and tart that you enjoy!

Variations and Additions

Want to put your own spin on this classic recipe? Here are a few ideas to get you started:

• Add Spices: A pinch of cinnamon, nutmeg, or ginger can add a warm, cozy flavor to the filling.
• Use Different Berries: Try adding blueberries, raspberries, or blackberries for a mixed berry pie filling.
• Add Almond Extract: A few drops of almond extract can enhance the flavor of the strawberries and rhubarb.
• Make it a Crisp: Instead of using the filling in a pie, top it with a buttery oat crumble for a delicious strawberry rhubarb crisp.

Don’t be afraid to experiment and create your own unique version of this recipe. Cooking is all about having fun and expressing your creativity!

How to Store Your Homemade Pie Filling

Proper storage is key to enjoying your homemade strawberry rhubarb pie filling for months to come.

• Sealed Jars: Properly sealed jars can be stored in a cool, dark pantry for 1-2 years.
• Unsealed Jars: If any jars don’t seal, store them in the refrigerator and use them within a week or two.
• Freezing: You can also freeze the filling. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 6 months.

When you’re ready to use your pie filling, simply open a jar or thaw it from frozen. It’s that easy!

Frequently Asked Questions (FAQ)

Here are some common questions about making strawberry rhubarb pie filling:

• Can I use frozen fruit? Yes, you can use frozen fruit. Just make sure to thaw it completely and drain any excess liquid before using.
• Can I use regular cornstarch instead of Clear Jel? No, Clear Jel is specifically designed for canning and is the only thickener recommended for this recipe.
• How do I know if my jars are sealed? After processing, listen for a popping sound as the jars cool, which indicates that they’ve sealed properly. You can also press down on the center of the lid – if it doesn’t flex, it’s sealed.
• What if my filling is too tart? You can add a little more sugar to taste.

Serving Suggestions for Your Delicious Pie Filling

Now that you’ve made your amazing strawberry rhubarb pie filling, it’s time to enjoy it! Here are a few serving suggestions:

• In a Pie: Of course, the classic choice is to use it in a pie. Simply pour the filling into a pie crust, top with another crust or a crumble topping, and bake until golden brown.
• In a Crisp or Crumble: Top the filling with a buttery oat crumble and bake until bubbly and golden.
• Over Ice Cream: Spoon warm or cold filling over vanilla ice cream for a simple and delicious dessert.
• With Yogurt or Pancakes: Use it as a topping for yogurt or pancakes for a sweet and tart breakfast treat.
• Straight from the Jar: Let’s be honest, sometimes the best way to enjoy it is straight from the jar with a spoon!

I hope you enjoy this recipe as much as I do. It’s a true taste of summer, perfect for sharing with friends and family. Happy baking, and may your pies always be filled with love!