A little different from your run-of-the-mill strawberry rhubarb pie filling.
Servings: Makes about 5 (16 oz) pints BWBPrep Time: 15 minutes Cook Time: 15 +15 + 24 hrs to set
3 large apples, peeled, cored and chopped
1 Tbsp grated orange zest
1/4 cup freshly squeezed orange juice
7 cups sliced rhubarb (1 inch slices)
2 cups sugar
4 cups halved hulled strawberries
Prepare boiling water canner. Heat jars and lids in simmering water til ready for use. Do not boil. Set bands aside.
Combine apples, orange zest, and juice in large stainless steel pot, stirring to coat apples. Stir in rhubarb & sugar. Bring to a boil over medium-high heat, stirring constantly. Reduce heat & boil gently, stirring frequently, til rhubarb is tender, about 12 mins. Add strawberries and return to a boil. Remove from heat.
Ladle hot pie filling into hot jars leaving 1-inch headspace. Remove air bubbles and wipe rim. Center lid on jar. Apply band til fit is fingertip tight.
Process jars in boiling water canner for 15 mins., adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
QUICK TIP: Apples are added to this recipe to help thicken the pie filling. For the best results, use a variety of apples suitable for cooking, such as Golden Delicious, Granny Smith, Jonagold, Lady or Rome Beauty.
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