Suzie, here's the recipe I use, it's pretty basic, has an inordinate amount of sugar and uses commerical pectin such as Sure Jell. I'm only assuming that you're canning it?

Rhubarb Jam

Makes 8 (1-cup) jars

4-1/2 cups rhubarb, chopped
1 cup water
6-1/2 cups sugar
1 box Sure-Jell
1/2 tsp. butter or margarine
Few drops red food coloring (optional)

Chop rhubarb finely; do not peel. Place in 4-qt. saucepan; add 1 cup water. Bring to boil on high heat. Reduce heat to medium and simmer 2 minutes or until rhubarb is soft. Measure exactly 4-1/2 cups into 6- or 8-quart saucepot.

Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Stir in food coloring.

Ladle quickly into prepared jars leaving 1/8 inch headspace. Process in boiling water bath 10 minutes for half pints.