2 1/2 lbs. red rhubarb, sliced thin
1 c. water
1 tsp. lemon juice
6 1/2 c. sugar
1 box Sure-Jell pectin
1/2 tsp. butter

Put rhubarb and water in kettle. Bring mixture to a boil and cook for 2 minutes, or until fruit is soft, stirring occasionally. Add lemon juice, Sure-Jell and butter. Return mixture to a full rolling boil, stirring constantly. Quickly add sugar to fruit mixture and continue boiling for 1 minute stirring constantly. Remove from heat and skim off any foam with a large metal spoon. Fill scalded jars to give 1/4 inch head space. Seal and process in a boiling water canner for 10 minutes.