Step 1

Place chopped rhubarb and honey/sugar into a saucepan and mix well. Make sure to coat all the rhubarb pieces.

Step 2

Let the saucepan sit for about 3 hours or until moisture is drawn out of the rhubarb and there is some liquid in the bottom of the saucepan.

Step 3

Get your canner water boiling and prepare jars, lids, and rings.

Step 4

Heat the saucepan of rhubarb and sweetener just until boiling.

Step 5

Fill jars leaving 1/2" headspace. Make sure to remove any air bubbles.

Step 6

Wipe rims and place lids and rings.

Step 7

Place jars into boiling water canner and process pint jars for 15 minutes, adding time for elevation.

Step 8

Remove jars from canner and let cool.

Step 9

Check lids for seal and remove rings to store.