In a large stainless steel bowl, combine the rhubarb and sugar. Stir well to coat the rhubarb completely with the sugar.

Let the fruit sit at room temperature and release its juice. About 2 hours should be sufficient.

Meanwhile, get boiling water going for the canner and prepare jars, lids, and rings.

Strain the fruit from the juice. Set the rhubarb slices aside.

Measure out 3 cups of juice. If it's a little short, add water to make 3 cups of liquid.

In a large pot, whisk together the rhubarb juice, lemon juice and clear jel.

Bring to a boil over medium-high heat, stirring frequently. The mixture should thicken after about 1 minute of boiling.

Add the rhubarb slices to the mixture, stirring to coat. Return the mixture to a boil, making sure to stir to prevent scorching.

Remove from heat.

Seal and let cool to room temperature. Place in freezer.

If choosing to can, ladle into prepared jars, leaving 1 inch headspace in jars.

Remove air bubbles and wipe jar rims. Place lids and rings.

Process quart jars for 20 minutes (pints need just 15 minutes), adjusting processing time for elevation.

When done, remove from canner and let jars sit and cool.

Check seals, remove rings, and store.

Put any jars that didn't seal in the refrigerator or freezer to use up.