Place the rhubarb and sugar in a non-reactive bowl (glass or wood, rather than metal), cover and place in the refrigerator for at least 8 hours.
Be sure to stir it a couple of times to help with extracting the liquid from the rhubarb.
Place the macerated rhubarb along with the remainder of the ingredients into a large stainless steel pot.
Cover and cook on medium heat until the mixture begins to simmer, about 15-20 mins. Stir frequently.
Reduce heat and continue to simmer for another 10 minutes. The mixture should be nice and bubbly and slightly thickened.
Remove from heat and allow the jam to settle, about 10 minutes.
Transfer the jam into pre-sterilized jars.
You can store the jam in the refrigerator for about 3 weeks, or about 6 months in the freezer. Otherwise, proceed with your favorite canning process to store the jam long-term.