Ingredients
2 pound rhubarb
1 1/2 cups sugar
1 cup water
2 tsp pectin

Directions
1. In a large saucepan, cook the rhubarb and sugar to a boil over medium heat. Boil for 12-15 minutes on low heat.
2. Add pectin and cook the rhubarb, stirring constantly.
3. Remove from heat. Transfer to the containers, and refrigerate.