Blueberry/Rhubarb Breakfast Sauce
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 7 cups.
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
Ingredients
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6 cups finely chopped rhubarb
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4 cups sugar
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1 can (21 ounces) blueberry pie filling
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1 package (3 ounces) raspberry gelatin
Directions
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1.
Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly.
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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.
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3.
Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids.
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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.
Nutrition Facts
2 tablespoons: 75 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 0 protein.
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