Rhubarb Jam

Ingredients:

5 cups prepared chopped rhubarb

5 cups sugar

½ tsp. butter or margarine

2 pouches Liquid Pectin (1box)

 4 drops red food coloring

Cooking Instructions:

Cook rhubarb over low heat until tenders.  Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat and skim any foam. Stir in food coloring.  Place in sterilized jars with new lids.  Process 10 minutes in hot water bath.

Yields 8 cups