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Canning Strawberry Rhubarb Pie Filling

This recipe provides a delicious and easy way to preserve the flavors of summer. Enjoy this homemade strawberry rhubarb pie filling all year round.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 pint jars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling
  • 1.5 pounds rhubarb roughly 7 cups, cleaned and cut into 1-inch pieces
  • 1 quart strawberries roughly 4 cups, tops remove and halved
  • 3 large apples roughly 1 1/2 pounds, peeled, cored, and coarsely chopped
  • 2 cups granulated sugar or 2 cups honey
  • 0.25 cup orange juice freshly squeezed
  • 2 teaspoons orange zest optional

Method
 

  1. Combine all ingredients except strawberries in a pot, cover, and bring to a boil. Reduce heat and simmer for 15 minutes, stirring often.
  2. Continue cooking until rhubarb softens.
  3. Add strawberries, increase heat, and bring to a hard boil.
  4. Ladle filling into pint-size mason jars, leaving 1-inch headspace.
  5. Remove air bubbles and add more filling if needed.
  6. Wipe jar rims, add warmed lids, and rings to finger tight.
  7. Process jars in a steam or hot water bath canner for 15 minutes, adjust time for altitude.

Notes

Adjust sugar to taste based on the tartness of your rhubarb.