This humble mixture of strawberries, rhubarb and apples is so so much more than just a pie filling. Yes of course it makes an exceptionally good pie filling but spoon it on top of porridge in the morning, or on a big stack of pancakes and it is out of this world.
Seriously when you make this filling don’t let it sit in the back of your cupboard waiting to fill a pie. Open it up and chuck it on basically anything and it will be delicious.
This recipe is a tested and approved canning recipe. It is really important that if you are canning you use tested recipes to make sure that you don’t end up getting sick! This recipe is from one of my all time favourite books, check it out below if you don’t already have it
If you are completely new to canning then head over and have a read of my tutorial for water bath canning to learn all you need to know to absolutely crush making this recipe. Also head over to my shop page to get everything you need to get started with canning your own delicious food in your own home.
Strawberry rhubarb pie filling is really easy to make. It has 5 basic ingredients.
If you’ve read my previous canning posts you are probably sick of me saying ‘do NOT change the recipe’…’stick to the exact recipe when canning’… ‘don’t be temped to experiment’…
Well sugar is a little bit of a different story. Sugar doesn’t actually make a product ‘safe’ or ‘unsafe’ to can. Many people believe that canning recipes have a high sugar content because it helps to preserve the food and if you lower the sugar content then your food will not be safe to can.
This idea is inherently wrong. The acidity level determines whether or not a product is safe to can. NOT the amount of sugar in it.
I am working on a nice, comprehensive blog post that explains the ins and outs of the sugar and canning dilemma so I’ll let you all know when I’ve stopped being lazy and have finally posted it.
Basically, sugar decreases the amount of water in a product, meaning once you open the product it has a longer shelf life in your fridge as mold etc. doesn’t grow as quickly with less moisture.
If you want to decrease the amount of sugar in a canning recipe the end product will not last as long on your shelf and will not last as long once opened.
I personally decrease the amount of sugar in my canning recipes, however IF IN DOUBT follow the recipe EXACTLY!
In this recipe I used 1 cup of sugar instead of 2 cups of sugar and taste wise it was still a little sweet i thought. I also used the entire jar in a pie when i opened it so shelf life in the fridge wasn’t an issue. This recipe also only makes about 5 500ml jars so I highly doubt they will be on my shelf any longer than a year, in which cause the decreased sugar won’t cause any problems!
So start by cutting all your ingredients up. This way everything’s ready to go when you need it. This is important because once you start cooking this recipe moves pretty quickly. The thing that takes the time here is getting everything washed, peeled and cored and cut.
You’ll begin by combining your apples, orange juice, orange zest, rhubarbs and sugar in a large pot. Bring it up to a boil, stirring constantly and then reduce heat down to a simmer.
Cook this for around 10-15 minutes until the rhubarb is tender. Make sure to stir it frequently so nothing sticks to the bottom of the pan.
Once everything is nice and tender chuck your strawberries in. Return the pot to a boil and then turn off the heat.
That’s it, done.
You then need to can, process, wash, label and store your jars.
Now I know it doesn’t look super appetizing in the pot below, but trust me the camera does not do it justice. Your whole house will smell amazing.
A delicious tart and sweet pie filling made from a combination of strawberries and rhubarb.
Prepare canner, jars and lids.
Peel, core and finely chop your apples. Place in a large saucepan along with the orange zest and juice.
Slice your rhubarb into 1inch chunks and add to the pot with the apples.
Stir the sugar into the pot and heat over medium-high.
Bring to a boil, stirring constantly. Reduce heat to a simmer and stir frequently to avoid sticking to the bottom. Cook the rhubarb and apple mixture for about 10-12 minutes or until the rhubarb is tender.
Add strawberries to the pot and return to a boil. Once boiling remove from heat.
Ladle hot pie filling into hot jars, leaving 1inch headspace (2.5cm). Remove air bubbles, adjust headspace, wipe rime, centre lid on jar and screw band down until fingertip tight.
Place jars in canner. Ensure they are completely covered by at least 1 inch of water. Bring to a full rolling boil and process for 15 minutes. Remove canner lid and allow to sit for 5 minutes. Remove jars from canner and let sit for 24 hours undisturbed. Check seal, wash, label and store.
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