Cooked Rhubarb Jam - CERTO Crystals

• 4-1/2 cups prepared rhubarb (buy about 2-1/2 lb./1.1 kg rhubarb)
• 1 cup water
• 1 box Certo Pectin Crystals
• 6-1/2 cups sugar

1. Chop rhubarb finely, or cut it into thin slices; place in medium saucepan.
2. Stir in water.
3. Bring to boil; cover.
4. Simmer 5 min.
5. or until rhubarb is softened.
6. Measure exactly 4-1/2 cups prepared rhubarb into large saucepan.
7. Add pectin crystals; mix well.
8. Bring to full rolling boil on high heat.
9. Stir in sugar.
10. Return to full rolling boil; cook 1 min., stirring constantly.
11. Remove from heat.
12. Stir and skim foam for 5 min.
13. to prevent fruit from floating to surface.
14. Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims.
15. Cover with lids.
16. Let stand at room temperature 24 hours or until set.

rhubarb, water, crystals, sugar

Taken from www.kraftrecipes.com/recipes/cooked-rhubarb-jam-certo-crystals-182082.aspx (may not work)