Red Rhubarb Jam

I was looking through cookbooks and the internet to find a jam that was a cooked jam made with JUST rhubarb and this was the only one I found. We love this jam.

2 1/2 pounds red rhubarb, sliced thin

1 cup water

1 teaspoon lemon juice

6 1/2 cups sugar

1 box Sure-Jell

1/2 teaspoon butter

Put rhubarb in water in kettle. Bring mixture to a boil and cook for 2 minutes or until fruit is soft, stirring occasionally. Add lemon juice, Sure-Jell and butter. Return mixture to full rolling boil, stirring constantly. Quickly add sugar and continue boiling for 1 minute, stirring constantly. Remove from heat and skim off any foam. Fill scalded jars, leave 1/2 inch head space. Seal. Makes 5 pints.