Strawberry- Rhubarb Pie Filling


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.

Ball® Recipes