Rhubarb pie filling



Ingredients

Directions

Fill a stainless steel or dutch oven with water and blanch the rhubarb in boil water for 1 minute. Drain but keep fruit heated in a covered bowl or pot.

Combine sugar, Clear Jel, and water in a pot stirring on medium heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly.

Fold in drained rhubarb immediately and fill 1 quart, hot jar, with mixture, leaving 1 inch headspace.

Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Install hot lids/rings per manufacturer recommendations and process in water bath canner for 30 minutes at a full rolling boil.

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