Sterilize 4 half pint jars.
Combine all ingredients in a medium dutch oven and cook on high heat for about 10 minutes till the recipes is at a boil. Continue stirring until Rhubarb starts to break down.
Using a potato masher smash Rhubarb until mixture is smooth.
Bring back to a boil for one minute.
Add pectin and continue for one minute more at a full boil.
Remove from heat and using a canning funnel, ladle the recipe into the jars leaving 1/4" head space.
Add sterilized lids and rings and process in water bath timing 10 minutes after the water has reach a full boil.