Rhubarb Jam 8 Recipe

Wash and chop rhubarb. Combined rhubarb, apple juice, lemon juice, and pectin in a medium saucepan stirring until pectin is completely dissolved. Add butter and bring to a boil over high heat stirring occasionally. Add sugar all at once and stirring until sugar is completely dissolved bring back to a hard boil and boil for (2) minutes. Ladle into very hot, sterilized jars leaving 1/4" head space, Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months.