Rhubarb Jam

Ingredients:

4lb rhubarb
3tbls lemon
1 packet surjel (pectin)
8cups sugar

Before you begin working with the food prep all of your materials.
Fill your canner bath with water and turn on the heat so that it is boiling when you are ready to can.

Wash your four quart jars, and lids, in soap and water. Most recipes you see on line will tell you to clean jars in boiling water. This was how they cleaned things in the old days, back when people made their own soap. Soap today is able to clean these jars well enough to skip boiling them.
Set your jars up in your work space.

Wash Rhubarb in Vinegar water.

Chop Rhubarb into small pieces.

Simmer Rhubarb, 1/4 cup water and rhubarb for 15 min. Constantly stir and mash with flat spoon while stirring.

Add Surjel and stir for another 10min.

Add sugar and bring to a boil.

Using a ladle, pour the Rhubarb mixture into your jars. Leave 1/4in head space.
Wipe any residue from the top of the jars. Place lids on top, lightly screw on the caps. Place jars on the canning bath rack and lower into the pot. Make sure there is at least 1 inch of water above the jars. Place lid on top and boil for 20 min.

Remove jars from bath and allow to stand for 24 hours . If lids do not pop inward, when pressed on, after 24 hours, they are safe to store.