Place in 2-quart saucepan. Add 1/2 cup water. Bring to boil. Reduce heat; cover and simmer 2 minutes or until rhubarb is soft. Measure 1 3/4 cups into saucepot. Mix sugar thoroughly into fruit in saucepot. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in fruit pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly
This recipe yields 8 (1-cup) jars.
Yield: 8 half-pints