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.
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.
ReplyDeleteIf it still looks good, I say go for it! ~~Granny
Delete