Cooked Rhubarb Jam - CERTO Crystals

Chop rhubarb finely, or cut it into thin slices; place in medium saucepan. Stir in water. Bring to boil; cover. Simmer 5 min. or until rhubarb is softened. Measure exactly 4-1/2 cups prepared rhubarb into large saucepan. Add pectin crystals; mix well.

Bring to full rolling boil on high heat. Stir in sugar. Return to full rolling boil; cook 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 min. to prevent fruit from floating to surface.

Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Cover with lids. Let stand at room temperature 24 hours or until set.