Wednesday, August 23, 2017

Good Fillings... Rhubarb Triple Berry Pie Filling

Rhubarb Triple Berry Pie Filling
Found on Canning Only Recipes

Makes 4 quarts with some left over. 

-8 cups water

-4-1/2 cups sugar

-1 cup Clear Jel

-7 quarts fruit

- You can use 5 quarts of chopped rhubarb and a 3 lb. bag of frozen triple berry blend with blueberries, raspberries and blackberries OR any combination of rhubarb and berries you desire.

Combine water, sugar and clear jel in a large heavy duty pot. Stir in all of the rhubarb. Add the berries and cook until the mixture comes to a boil and boil 1 min.

Ladle the hot pie filling into hot jars, leaving 1 inch of headspace.

Process pints and quarts in a hot water bath for 25 mins.


  1. I have always picked Rhubarb in the spring and early summer. My Rhubarb still looks good. Is it too late to pick it and use it now? I am in Southern Minnesota if that makes a difference.

    1. If it still looks good, I say go for it! ~~Granny


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