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Blueberry/Rhubarb Breakfast Sauce Recipe

Blueberry/Rhubarb Breakfast Sauce Recipe

My husband's aunt gave me this recipe, and it's become our family's favorite breakfast topping. Sometimes I'll substitute cherry pie filling (which I put through the blender) for the blueberry pie filling—it's tasty, too! —Rita Wagenmann, Grangeville, Idaho
TOTAL TIME: Prep/Total Time: 30 min. YIELD:56 servings

Ingredients

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

Directions

  • 1. Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly.
  • 2. 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.
  • 3. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids.
  • 4. 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.

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.