Start by cleaning all the fruit. Wash it with warm water and set on towels to dry.

Cut the ends off the rhubarb making sure all the green is gone (The leaves of rhubarb are poisonous). Slice it like you would celery and set aside.

Place the sugar and water into a medium sized sauce pan. Turn the heat to high and stir.

Add the rhubarb and bring to a boil.

Once the mixture has come to a rolling boil, let it boil for about 3 minutes, then reduce the heat to low.

Let it simmer for about an hour, stirring frequently. The viscosity needs to be thick and spreadable. It will tighten up a little when it cools 

Pour the jam in a pint jar or two half pint jars and put the lid on. You can eat it now and then refrigerate the rest for later! It should last in the refrigerator for about a month.