6 cups finely chopped rhubarb
4 cups sugar
1 can (21 ounces) blueberry pie filling
1 package (3 ounces) raspberry gelatin
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.
From Taste of Home.
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