3 large tart apples, peeled and finely chopped
1 tablespoon grated orange zest (from two oranges)
1/4 cup freshly-squeezed orange juice (from 1.5-2 oranges)
7 cups sliced rhubarb (1" pieces)
2 cups granulated sugar
4 cups halved, hulled strawberries
~Prepare canner, jars and lids
~In a large stainless steel saucepan, combine apples and 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 a boil. Remove from heat.
~Ladle hot pie filling into hot jars, leaving 1" headspace. Remove air bubbles and adjust headspace. If necessary, by adding hot filling. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
~Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait five minutes, then remove jars, cool and store.
Yield: Four pint jars.
Recipe excerpted from Ball Complete Book of Home Preserving, page 173.