Strawberry- Rhubarb Pie Filling

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Preserving Method: Freezing

1. Whisk together sugar, cornstarch, and cinnamon in a 4-qt. stainless steel or enameled saucepan until blended. Gradually whisk in water and lemon juice until smooth. Bring to a boil, stirring constantly over medium heat. Cook 1 minute or until mixture thickens. Add fruit; return to a boil, stirring constantly. Boil 1 minute. Stir in orange liqueur, if desired.

2. Spoon hot pie filling evenly into jars, leaving 1⁄2-inch headspace. Center lid on jars. Apply bands, and adjust loosely. Let jars stand 2 hours on a wire rack or until cool. Place jars in freezer. Once pie filling is frozen, adjust bands to fingertip- tight. 
Store in freezer 1 year. Thaw in refrigerator. Refrigerate after thawing, and use within 3 weeks.


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Ball® Recipes
Strawberry- Rhubarb Pie Filling - Ball® Recipes is rated 4.0 out of 5 by 1.
Rated 4 out of 5 by from Great recipe, but felt it was a little short I felt it could of only make 3 goos sized pies, not four. I followed the recipe as stated, but they all seemed a little small. Making it again, but only divided into three this time.
Date published: 2016-08-23
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