I made this rhubarb jam a couple weeks ago. My pictures and my jam weren't quite as rosy and my water tends to leave a white film on my canning jars, so please, look at the photos from the link instead of my own. In fact, I'll post mine just so you can see how much paler my rhubarb was and how much my canning bath films up my jars. Anyone have a good solution for that? I fear it's our water.
In any event, it was a nice way to use up the bagful of rhubarb I'd bought. I actually found it at a garage sale and the woman sold me an entire grocery bag of it for $3! I couldn't believe my luck! The jam is super easy to make, doesn't require pectin, (which I adore!), and is great either on ice cream or on a bagel with cream cheese. It also makes a pretty killer PB&J, if you're into that sort of thing - which we are. If you halve this recipe, you could probably just use it all right away and not worry about canning it. I think it should be good in the refrigerator for a couple weeks.
Since you can access the recipe on their site and I didn't modify anything, I'll just let you mosey on over to leitesculinaria.com and check it out for yourself. It's one of my favorite recipe sites.
Oh, and p.s. Yes, I did use a plastic IKEA plate to test my jam on...don't judge.