Strawberry Rhubarb Pie Filling
We got some strawberries from Jon and Carol's BC Fresh Fruits. The strawberries are SO good. They are sweet, with just a little bit of tart, perfect for canning... and snacking on while you eat. :)
Just look at those juicy red insides! Almost all of them are red straight through. No red on the outside white on the inside for these strawberries.
And the rhubarb, who can forget the rhubarb? It is very tart, but if you add a little sugar they taste like candy.
Cut both the strawberries and the rhubarb into small pieces. For this recipe you should have 4-5 cups of each.
Boil some water then cook the rhubarb for 1 minute. Don't go over a minute. Drain the water away then return to stovetop.
Add the strawberries, 2 cups of sugar, 1/2 cup lemon juice, and 1 cup Clear Gel. (I used 1/4 cup tapioca pearls ground in a coffee grinder)
Carefully place canning jars on cooling rack. (Use a cooling rack for the same reason you put the jars in the oven, so that you don't have broken jars)
Fill the jars up to the first rim. Don't go further than that.
Clean the edges with warm water. If you don't there is a chance your cans wont seal, and that wouldn't be good, now would it?
Place the lids on top. Again, I used different lids than normal. These lids are reusable. We'll see how well they work.
Screw the lids on just a little, don't tighten them. Place the jars in boiler rack, then slowly lower into the boiling water in the bath boiler. Make sure the jars are submerged in the water.
After 25 minutes use the jar lifter to take the jars out of the boiler and onto the cooling racks.
And there you have it! Yummy, delicious, mouth watering pie filling. It also tastes great plain. Or in oatmeal. Or over ice cream. Or over pretty much anything!
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Hi, I'm Kayla. I have red hair and freckles. I love God, kittens, coffee, reading, and Disney. :)