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Canning Rhubarb Pie Filling

Canning rhubarb pie filling turns fresh rhubarb into a thick, pink spoonable filling for pies in a jar. This method uses Clear Jel to set while you water-bath can, so your pantry staple stays silky and scoopable.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 7 quart jars
Course: Appetizer
Cuisine: American
Calories: 2106
Ingredients Equipment Method Notes

Ingredients
  

rhubarb pie filling
  • 12 cup fresh rhubarb, cut into 1/2-inch pieces
  • 8 cup sugar
  • 1 cup Clear Jel (or cornstarch for freezing)
  • 1 cup cold water
  • 1 cup additional water
  • 0.25 cup lemon juice
  • 1 Pink food coloring (optional) Optional for color

Equipment

  • 1 large pot
  • 1 boiling water bath canner

Method
 

Macarate the rhubarb
  1. Place the fresh rhubarb in a large pot and sprinkle with sugar, then let it sit for 30 minutes to release juices. You should see syrupy liquid forming at the bottom of the pot.
  2. Bring the rhubarb and sugar to a boil over medium heat, stirring frequently. Look for active boiling bubbles that cover the surface.
Thicken the filling
  1. Mix Clear Jel with 1 cup cold water to make a slurry. Stir until it looks smooth with no dry lumps.
  2. Add the remaining 1 cup water and lemon juice to the rhubarb, then slowly stir in the Clear Jel slurry. The mixture will loosen at first before starting to thicken.
  3. Cook, stirring constantly, until the mixture thickens and comes to a boil. The filling should visibly cling to a spoon when you lift it.
  4. Add pink food coloring if desired, then stir to evenly distribute. The color should look uniform throughout the pot.
Jar and process
  1. Ladle the hot filling into sterilized quart jars, leaving 1-inch headspace. The jar rims should stay clean for proper sealing.
  2. Process the jars in a boiling water bath for 30 minutes. You should see a steady boil and bubbles around the jars during processing.

Notes

Pro tip: stir constantly once the slurry goes in so the filling thickens evenly and doesn’t scorch. Refrigerate opened jars and use within 1 week; store processed jars in a cool pantry for up to 1 year. Freezing is not the focus of this recipe—if you switch to cornstarch, it’s best suited for freezer filling rather than canned results. For a lower-sugar option, reduce sugar slightly but expect a softer set and less glossy thickness.