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
- 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.
Originally published as Blueberry/Rhubarb Breakfast Sauce in Country December/January 1992, p51
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