Boil the rhubarb in a large saucepan over medium high heat. Once the rhubarb is boiling reduce the heat and simmer for about 2 minutes or until the rhubarb is tender.

Drain the rhubarb

Stir the pectin into the rhubarb in the saucepan. Bring to a full boil, stirring constantly.

Stir in the sugar.

Return to full a full boil, and continue stirring constantly for another minute, then remove from heat.