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rhubarb in a six-or eight-quart pot; add pectin and bring to a full, rolling boil, stirring constantly. Add sugar and return to a full, rolling boil, stirring constantly. Boil hard 1 minute. Remove from heat; skim off foam, if necessary. Pour hot jam into hot jars, leaving 1/4-inch headspace. Adjust caps.
Process half-pints 10 minutes in a boiling water bath canner.
Yield: about 7 half-pints.
Note: If you want a soft set, do not cook the mixture for the full minute after adding sugar.
Chilled Rhubarb Sauce
.5 cups diced rhubarb (about 2 pounds)
3/4 cup sugar
2 tablespoons water
1 tablespoon butter or margarine
2 tablespoons currant jelly
Combine first four ingredients in a saucepan; cover and cook over medium heat 10 minutes or until rhubarb is tender. Add jelly; stir until melted. Spoon mixture into container of an electric blender or food processor; process until smooth. Chill. Serve
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