Rhubarb Blueberry Pie Filling
Found on Canning Only Recipes
INGREDIENTS 2 and 1/2 lbs rhubarb, rinsed, trimmed and sliced into 1/2-inch pieces1 and 1/2 lbs (about 4 cups) blueberries, rinsed and picked throughZest and juice of 1 large lemon or use 1 tbsp lemon juice1 lb (2 cups) sugarPinch of sea saltIn 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.
