Canning Strawberry Rhubarb Pie Filling

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  • 4 qts Rhubarb, diced
  • 4 qts of Strawberries, chopped
  • 6 Cups Sugar
  • 7 Cups Water
  • 2  & 1/2 Cups of Clear Jel
  • 3/4 Cup Lemon Juice

Be sure to cut all leaves and the ends off the rhubarb.  Trim it good and cut into 1/2″ chunks.  Also, cut the strawberries in to at least quarters depending on their size.

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Over low heat, mix water, lemon juice, sugar and clear jel. (I purchase mine from an Amish store, you can find it online).

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Stir mixture constantly, it will thicken in a hurry, so stir continuously to keep it from sticking.  Once thickened, remove from heat, add rhubarb and strawberries.

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Mix well and pack in cold sterile jars.  Be sure not to fill above the neck of the jar or during water bathing it will bubble out and down the jar if you over fill.  Once the jars are filled, wipe down rims, place hot lids on jars, tighten down rings.  Start the jars off in canners of room temperature water.  (When the food isn’t boiling I pack my food in cold jars and start my canners off cold.

Water bath 25 mins.

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