BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

CHOP rhubarb in medium dice. Place rhubarb and water in 4-qt. saucepan. Bring to boil on high heat. Reduce heat to medium; simmer 2 min. or until rhubarb is tender. Measure exactly 4-1/2 cups prepared rhubarb into 6- or 8-qt. saucepot.

STIR pectin and lemon juice into prepared rhubarb in sauce pot. Add butter to reduce foaming. Bring to full rolling boil {a boil that doesn’t stop bubbling when stirred} on high heat, stirring constantly. Stir in sugar & cinnamon. Return to full rolling boil, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner {water must cover jars by 1 to 2 inches}. Add boiling water if necessary. Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger {if lid springs back, lid is not sealed and refrigeration is necessary}.

Makes {5} 12 oz jars or {7.5} 8 oz jars