After washing and drying your stalks, and cutting into pieces, place into a heavy bottom stock pan, along with everything but the lemon and cinnamon oils. Essential oils should be added (if that is what you are using for flavoring) right before the processing and ladeling into jars for long term storage.)
Using a wooden spoon, mix up ingredients well, and crush some of the pieces with the back of the spoon to get some juices mixing with the sugar. Turn burner on to medium, and begin cooking.
Jam burns easily, so do not leave it unattended. It takes longer when on a lower heat, but it is less heartbreaking than throwing out an entire pan of hard work *wink*. Stir frequently, and especially around the edges of the pan.
It takes about an hour of "Cooking down" for me to be happy with my jam. Due to the natural pectin in this, you will not need any extra. Just cook it down until you are happy with the result, add your oils for flavoring if you are choosing that route, and ladle into jars for processing.
If you do NOT like chunks in your jam, you can keep a hand blender close by and blend your finished result to make sure you have no rhubarb chunks left. Rhubarb is naturally tough, and the fibers take time to break down, so it is one of the harder jams to get smooth.
Once finished, ladle into jars and process in a hot water bath for 10 minutes for pints, 15 for pint-and -a-halves. We use this over pork roasts in the crock pot, as a marinade for pork chops over ice cream with extra cinnamon sprinkled on top, and of course, as a regular jam