- 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. Yield: 7 cups.
Reviews for Blueberry/Rhubarb Breakfast Sauce
"This was very good although I used far less sugar. My rhubarb is very red and quite sweet so I was able to make this with 3/4 cup of sugar and it was lovely."
"My family likes this sauce. I used cherry jello instead of the raspberry. It was delicious."
"I made a double batch of this with a couple adjustments.First I cut the amount of sugar in half.I figured with the sugar in the pie filling and jello,it'd still be plenty sweet.I was right. Next,I wanted it be more of a jam.So I doubled the amount of jello.It turned out perfectly.Mom and I had it on our waffles last night and absolutely loved it.I was even eating some of it right from the jar."
"I have made this in combination of 6 oz. package of gelatin and different flavors of pie filling and put it into jam jars and freeze it. Wonderful as a jam."
"This was yummy! I also made it for my parents using Splenda (they are diabetic) and they loved it too! It's also good with huckleberries instead of blueberries."