Blueberry-Rhubarb Breakfast Sauce

Ingredients

  • 6 cups finely chopped rhubarb
  • 4 cups sugar
  • 1 can (21 ounces) blueberry pie filling
  • 1 package (3 ounces) raspberry gelatin

Directions

Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly.

In a saucepan, bring rhubarb and sugar to a boil. Boil 10 minutes. Remove from heat; add pie filling and mix well. Bring to a boil. Remove from heat and stir in gelatin.

Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids.

Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Serve with pancakes, waffles, toast or English muffins.

Nutritional Facts: 1 serving (2 tablespoons) equals 75 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 19 g carbohydrate, trace fiber, trace protein.

Tags: 
rhubarb
Yield: 
56 servings (7 cups)

Top Recipes

Breaking Southern food stereotypes with chef Edouardo Jordan of Junebaby

Chef Edouardo Jordan takes Southern food to a new level, highlighting Southern ingredients and tradition at his Seattle restaurant, Junebaby. Host Francis Lam talked with Jordan about his deep research into Southern cooking, and what it means to present Southern cuisine in the opposite corner of the country.