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1
Bring boiling-water canner, half full with water, to simmer.
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2
Wash jars and screw bands in hot soapy water; rinse with warm water.
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3
Pour boiling water over flat lids in saucepan off the heat.
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4
Let stand in hot water until ready to use.
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5
Drain jars well before filling.
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6
Chop unpeeled rhubarb finely.
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7
Place rhubarb and water in 4-qt.
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8
saucepan.
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9
Bring to boil on high heat.
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10
Reduce heat to medium; simmer 2 min.
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11
or until rhubarb is tender.
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12
Measure exactly 4-1/2 cups prepared rhubarb into 6- or 8-qt.
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13
saucepot.
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14
Stir pectin into prepared rhubarb in saucepot.
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15
Add butter to reduce foaming.
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16
Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
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17
Stir in sugar.
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18
Return to full rolling boil, stirring constantly.
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19
Boil exactly 1 min., stirring constantly.
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20
Remove from heat.
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21
Skim off any foam with metal spoon.
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22
Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
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23
Wipe jar rims and threads.
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24
Cover with two-piece lids.
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25
Screw bands tightly.
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26
Place jars on elevated rack in canner.
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27
Lower rack into canner.
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28
(Water must cover jars by 1 to 2 inches.
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29
Add boiling water if necessary.)
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30
Cover; bring water to gentle boil.
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31
Process 10 min.
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32
Remove jars and place upright on a towel to cool completely.
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33
After jars cool, check seals by pressing middles of lids with finger.
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34
(If lid springs back, lid is not sealed and refrigeration is necessary.)
