Strawberry Rhubarb Pie in a jar
This recipe lets you store strawberry rhubarb pie in a jar for a burst of joy mid-winter. It uses apple as the base for the goo and binding agent. I chose Cortlands because they are rated excellent for baking. This year, they were ready on September 15 so I was able to get my hands on some for this weekend. Next weekend my neighbour Anne has promised me apples from her yard – she said they are tart and excellent in baking but we don’t know what kind. I’ll make her a batch of “Anne’s-Apples as Pie in a Jar” as a thank you.
Per quart you need: 2 baking apples, ½ orange, 2 cups strawberries (hulled and halved), 1 cup sugar and 3 cups chopped rhubarb.
- Peel, quarter and finely dice the apples. Store cut pieces in cold water and lemon juice until all are done. Toss with orange juice, remove any seeds and add the remaining orange.
- Add rhubarb and sugar, then bring to a boil over med-high heat. Reduce heat and simmer until rhubarb is soft, about 12 minutes.
- Discard orange pieces and stir in strawberries. Return to a boil, then remove from heat.
- Fill hot wide-mouth quart jars, leaving ½” head space. Seal and process 20 minutes in a hot water bath.
Unbeknownst to my aunt, I have made her two pint size jars for Christmas. I made them a smaller so she can spread the joy a little further since this is her favourite kind of pie. I can hardly wait until Christmas I am so excited to see her face!
