Canning Rhubarb Pie Filling

Canning rhubarb pie filling with a thick, spoonable texture using Clear Jel for a set that stays stable in storage. This pantry-staple recipe yields enough filling to fill pie in a jar jars—ready to pour straight into crusts.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 7 quart jars

Course: Condiment

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Rhubarb pie filling

12 cup fresh rhubarb Cut into 1/2-inch pieces.
8 cup sugar Use to macerate and sweeten the filling.
1 cup Clear Jel Use Clear Jel for canning; substitute cornstarch for freezing only.
1 cup cold water Used to make the Clear Jel slurry.
1 cup additional water Used to thin and build the filling before thickening.
0.25 cup lemon juice Brightens flavor and helps balance sweetness.
1 Pink food coloring (optional) Optional for a deeper pink filling.

Equipment

1 Dutch oven
1 sheet pan

Method

Prepare and macerate rhubarb

Place the fresh rhubarb in a large pot and sprinkle with sugar, then let sit for 30 minutes to release juices.
Bring the rhubarb and sugar to a boil over medium heat, stirring frequently until actively boiling.

Make slurry and thicken

Mix Clear Jel with 1 cup cold water to make a smooth slurry.
Add the additional water and lemon juice to the rhubarb, then slowly stir in the Clear Jel slurry.
Cook, stirring constantly, until the mixture thickens and comes back to a boil.

Jar and process

If using, add pink food coloring and stir until evenly colored.
Ladle the hot filling into sterilized quart jars, leaving 1-inch headspace.
Process in a boiling water bath for 30 minutes.

Notes

Pro tip: Keep stirring once Clear Jel is in so the filling thickens smoothly without lumps. Store sealed jars in a cool, dark pantry for up to 12 months; refrigerate after opening and use within 5–7 days. Freezer option: swap cornstarch for Clear Jel only if you’re freezing instead of canning.