This recipe makes 1 quart jar, enough for 1 pie. Double/triple accordingly depending how much fruit you have

Strawberry Rhubarb Pie Filling

2-1/2 cups rhubarb, diced

2-1/2 cups strawberries, sliced

1 cup sugar

1/2 cup Clear Jel

1 cup water

4 tablespoons bottled lemon juice

Fill a stainless steel or Dutch oven with water, and blanch the diced rhubarb in boiling water for 1 minute. Drain but keep the heated fruit in a covered bowl or pot.

Combine the sugar, Clear Jel, and water in a pot, stirring on medium heat until mixture thickens and begins to bubble. Add lemon juice, and boil for 1 minute, stirring constantly.

Fold in drained rhubarb and strawberries, and fill 1 quart jar with mixture, leaving 1-1/2-inch headspace.

Remove air bubbles, and adjust headspace if needed. Wipe rims of jars. Adjust hot lids/rings, and process in a boiling water bath canner for 30 minutes at a full rolling boil.

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