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Yvonne's Rhubarb Jam (Sure Jell) takes 45 minutes to prepare.

Yvonne's Rhubarb Jam (Sure Jell) takes 60 minutes to cook.

Yvonne's Rhubarb Jam (Sure Jell) makes 128 servings.

The ingredients for Yvonne's Rhubarb Jam (Sure Jell) are:

4 1/2 cups finely diced Rhubarb
1 cup water
1 box Sure Jell Pectin (yellow box)
1/2 tsp butter
6 1/2 cups sugar (measured into a bowl)

Here is how you make Yvonne's Rhubarb Jam (Sure Jell):

Boil your canning jars and rubber ring lids. Keep hot.In a 4 qt saucepan bring to a boil on high heat the rhubarb and water. Remove from heat and cover, let stand for 15 - 30 minutes. This will tenderize the fruit.Stir in SureJell. Add butter to reduce foaming.Bring to a full rolling boil ( a boil that doesn't stop when stirred) on high heat, stir constantly.Stir in sugar all at once. Return to a full rolling boil, stirring constantly.Boil 1 minute, stirring constantly.Remove from heat.Skim off any foam.Ladle immediately into hot prepared jars. Fill to within 1/8 inch of tops.Cover with hot "rubber seal" lids.Place back in boiling hot water and gently boil for @ 10 minutes.Remove from water and place upright on a towel and let cool.The rubber seal lids will make a "pop" sound when sealed.This indicates that refrigeration is not necessary.Test them by pressing in on the lid - if it springs back it didn't seal and will need refrigeration.Serving Size:?1 Tablespoon in a serving

The nutritional information for Yvonne's Rhubarb Jam (Sure Jell) is:

• Servings Per Recipe: 128
• Amount Per Serving
• Calories: 39.9

• Total Fat: 0.0 g
• Cholesterol: 0.1 mg
• Sodium: 0.2 mg
• Total Carbs: 10.4 g
• Dietary Fiber: 0.1 g
• Protein: 0.0 g