Step 1

For each batch, macerate the rhubarb in a bowl with the sugar for 12 to 24 hours.

Step 2

Add the lemon juice to the bowl for the batch with pectin, at the same time that you add the sugar, as this will be the pectin source.

Step 3

After macerating, strain the juice from the rhubarb.

Step 4

Pour the juice into a pot and boil for several minutes.

Step 5

Add the rhubarb and continue to cook for another 5 to 10 minutes until thick and soft.

Step 6

Pour into prepared and sterilized mason jars, and cap with sterilized lids.

Step 7

Place in water bath canner for ten minutes to further preserve for storage.