This tart and sweet pie filling is a delicious way to enjoy these early spring offerings. Use Golden Delicious, Granny Smith, Jonagold, or other cooking apples for the best texture. If using frozen strawberries, thaw and drain berries before measuring.
- 3 large apples, cored, peeled, finely chopped
- 1 tablespoon grated orange zest
- 1/4 cup freshly squeezed orange juice
- 7 cups sliced rhubarb, 1” slices
- 2 cups granulated sugar
- 4 cups halved hulled strawberries
- Prepare canner, lids and jars.
- In a large stainless steel saucepan, combine apples, orange zest and juice. Stir to coat apples thoroughly. Stir in rhubarb and sugar. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until rhubarb is tender, about 12 minutes. Add strawberries and return to boil. Remove from heat.
- Ladle hot pie filling into hot jars, leaving 1” headspace. Remove air bubbles, adjust headspace, if necessary, by adding hot filling. Wipe rim, center lid on jar, screw on band finger-tight. Place jars in canner, covering completely with water at least 1” deep. Bring to a boil and process for 15 minutes. Remove canner lid; wait 5 minutes, then remove jars, cool and store. Makes about five pint jars. (From Ball Complete Book of Home Preserving, edited by Judi Kingry & Lauren Devine, Robert Rose Pub., 2012; pg. 173).