Step 1

Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Step 2

Place the chopped rhubarb along with the water in 4-qt. saucepan and bring to boil on high heat. Reduce heat and simmer until the rhubarb is tender {about 2-3 minutes}. Measure 4-1/2 cups of prepared rhubarb into a large pot {I use my dutch oven for this}.

Step 3

Slowly stir the pectin and lemon juice into the prepared rhubarb. Add butter to reduce foaming {optional but I always do it}. Bring to full rolling boil {a boil that doesn’t stop bubbling when stirred} on high heat, stirring constantly.

Step 4

Slowly stir in the sugar and cinnamon and return to a full rolling boil for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.

Step 5

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.