Blueberry/Rhubarb Breakfast Sauce Tuesday, May 16, 2017 CW20


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 containers (jars or plastic) 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.