6 cups rhubarb, cut into bite-sized pieces
3/4 cup water
4 cups sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1-3/4 ounces powdered pectin

In a large sauce pot, cook rhubarb in water and bring to a boil. Lower the heat and simmer until the rhubarb breaks down and becomes soft. You can a potato masher at this point to help break it down further, but leave some junks. It’s jam, so you want some texture. Add the cinnamon and nutmeg. Let this simmer, stirring occasionally, while you get your jars ready.

When your water bath canner is simmering nicely and ready to go, add the pectin to the rhubarb mixture and stir until completely dissolved. Bring mixture back to a boil. Add sugar and boil hard for 1 minute. You’ll need to stir constantly here to keep the mixture from sticking and scorching on the bottom. The color will change just a little here…mine got more rosy colored when I added the sugar.

Fill hot jars, leaving 1/4-inch head space. Add lids and rings. Process in a water bath canner for 10 minutes.

Yield:  7 half-pints