Instructions: Wash and cut up the rhubarb; do not peel if the skin is tender. Cover with the water in a preserving kettle. Simmer uncovered until tender, about 15 minutes. Strain the pulp. Return the pulp to the heat, and bring slowly to a boil, stirring in the sugar. Continue stirring until the sugar has dissolved. Cook uncovered, stirring occasionally, until the mixture is thick and creamy, about 1 hour.

Ladle into sterilized jars and seal immediately.

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