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Canning Rhubarb Pie Filling

Canning rhubarb pie filling with a thick, pourable texture—made by cooking rhubarb and sugar, then thickening with Clear Jel to hold its shape in a pie. Jar it hot and water-bath process so you can open a jar and fill a crust or crisps straight from the pantry.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 7 quart jars
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

rhubarb
  • 12 cup fresh rhubarb Cut into 1/2-inch pieces.
sweetener and thickener
  • 8 cup sugar Sprinkle over rhubarb to release juices before cooking.
  • 1 cup Clear Jel (or cornstarch for freezing) Use Clear Jel for canning stability.
  • 2 cup water 1 cup cold water for slurry, plus 1 cup additional water for the pot.
  • 1 cup lemon juice Added after water; helps balance flavor.
  • 0.25 cup Pink food coloring (optional) Optional for a more vibrant pink filling.

Equipment

  • 1 large pot
  • 1 water bath canner

Method
 

Mac erate rhubarb with sugar
  1. Place the fresh rhubarb in a large pot and sprinkle with sugar, then let it sit for 30 minutes to release juices with frequent stirring.
  2. Bring the rhubarb and sugar to a boil over medium heat, stirring frequently so the mixture heats evenly.
Make a Clear Jel slurry and thicken
  1. Mix Clear Jel with 1 cup cold water to make a smooth slurry with no lumps.
  2. Add the remaining 1 cup water and lemon juice to the rhubarb, then slowly stir in the Clear Jel slurry.
  3. Cook, stirring constantly, until the mixture thickens and comes to a boil so it will hold in the jar.
Jar and process
  1. Add pink food coloring if desired, then ladle the hot filling into sterilized quart jars, leaving 1-inch headspace.
  2. Process the jars in a boiling water bath for 30 minutes to seal for pantry storage.
Use and store
  1. Cool the jars fully and label them for year-round use in pies, crisps, or desserts.

Notes

Pro tip: Stir continuously once you add the slurry—Clear Jel thickens quickly and gives the filling its scoopable, pour-from-the-jar texture. Store sealed jars in a cool, dark pantry up to 12 months; refrigerate after opening and use within 5–7 days. Freezing swap: if you use cornstarch instead of Clear Jel, make the batch for immediate use or freeze (cornstarch can break down in canning).