Rhubarb Blueberry Pie Filling
Found on Canning Only Recipes
2 and 1/2 lbs rhubarb, rinsed, trimmed and sliced into 1/2-inch pieces
1 and 1/2 lbs (about 4 cups) blueberries, rinsed and picked through
Zest and juice of 1 large lemon or use 1 tbsp lemon juice
1 lb (2 cups) sugar
Pinch of sea salt
In large pot, combine rhubarb, blueberries, lemon zest & juice, sugar and salt. Bring to a simmer over medium heat, mixing to dissolve sugar and bring out fruit juices. Reduce heat to low and simmer, covered with a splatter screen if you have one, until rhubarb is softened and mostly broken down and the mixture has thickened, about 15 – 20 minutes.
Ladle hot pie filling into hot jars to 1-inch headspace. Remove any air bubbles, wipe rims, affix lids and process in a boiling water bath for 15 minutes, for quarts 20 mins.
Yields 4 pints or 2 quarts.
This recipe does not use Clear Jel – if you find your pie mixture is not thick enough mix in a couple of Tbsp of cornstarch before putting it in a pie crust.