Strawberry Rhubarb Pie Filling
 
 
Recipe type: Dessert
Cuisine: Preserved
Serves: 18 liters
Ingredients
  • 20 cups of strawberries
  • 28 cups of rhubarb
  • 2 teaspoons of lemon juice
  • 4 cups of sugar
Instructions
  1. Wash and chop the strawberries and rhubarb.
  2. Place the rhubarb in a large pot and add the sugar and lemon juice.
  3. Stir well to fully combine.
  4. Place the pot over medium heat.
  5. Cook for 15 minutes or until there is adequate juice in the pot.
  6. Once the mixture is almost covered with liquid add the strawberries, stirring well to combine.
  7. Simmer for 5 minutes.
  8. Remove from heat and ladle the filling into hot mason jars.
  9. Cover with the remaining liquid from the pot.
  10. Leave at least 1inch of headspace.
  11. Wipe the jar rims with a clean hot cloth.
  12. Top the jars with clean lids.
  13. Add screw bands until just finger tight.
  14. Place in a hot water canner and bring to a boil.
  15. Simmer for 25 minutes.
  16. Using tongs remove the jars and place on the counter to cool.
  17. Do not disturb for 24 hours.
  18. Wipe down the jars and lable.
  19. Store in a cool dark place.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/strawberry-rhubarb-pie-filling/