Step 1

If canning, prepare jars, bands and lids for canning. Wash jars and bands in hot, soapy water and then sterilize in a hot water bath. Keep hot until ready to fill. (If you're not canning this recipe, then just make sure jars and lids are clean and ready to fill. They can be stored in the fridge for up to a week or two).

Step 2

Combine rhubarb and water in a large stainless steel pot. Bring to a boil over high heat and then reduce to medium-low. Simmer until rhubarb is dissolved (about 10-12 minutes).

Step 3

Using a potato masher or similar utensil, mash the rhubarb up in the water to extract as much juice as possible. Then strain in small batches through a mesh sieve or a colander lined with cheesecloth over a saucepan. Continue mashing to squeeze out as much juice as possible.

Step 4

Once you've extracted all of the juice, discard the solids (great for the compost!) Then place the saucepan with the rhubarb juice back on the stove, add sugar and bring to a boil.

Step 5

Boil hard for one minute, stirring constantly until all of the sugar is dissolved. Turn heat off and skim off as much foam as possible from the top.

Step 6

Fill hot, prepared jars, leaving ¼-inch headspace. Continue to remove foam from the top of each jar and adjust headspace as needed. Wipe rims, place lids on top and screw on bands to fingertip tight. Process in a boiling hot water bath for 10 minutes. Remove canner lid and let jars stand in the canner for 5 minutes. Remove and let cool completely before transferring to pantry for storage.