12 cups diced fresh rhubarb (1/2-inch dice)
5 cups sugar (or sugar substitute, to taste)
2 to 3 tbsp. lemon juice (or to taste)
3 or 4 drops red food coloring (optional)
1 tsp. butter
1 packet fruit pectin (I use Sure-Jell)
1/2 cup water

Wash and dice rhubarb and toss with sugar and allow to rest for 1 to 2 hours as the juice emerges from the rhubarb.

Bring to a rapid boil for 3 minutes, stirring continuously, to prevent burning. Add lemon juice, as desired, and drop the temperature to a slow simmer. Continue to stir at intervals and add 3 or 4 drops of red food coloring, if desired. Add butter.

At this point, in a second pan, bring water and pectin to a slow boil, stirring until all lumps are gone and mixture begins thickening. Stir pectin syrup into rhubarb mixture and continue to simmer 20 to 30 minutes until rhubarb is broken down. You may use an immersion blender as desired.

Package as desired for freezer jam or in sterile jars/hot bath sterilization method.

Makes about 5 (8 to 12 oz.) jars of jam.

Submitted by: Jeanine Odom