In a medium saucepan, combine the rhubarb, sugar, lemon zest, 2 tablespoons lemon juice and water. (At this time, add in your other fruits and juice if using). Bring to a boil, then cook over medium-low heat until thick, stirring occasionally, about 45 – 50 minutes. Stir more frequently during the last 15 minutes of cooking to prevent burning. It will thicken more as it cools.
Ladle into sterile jars and seal with lids and rings. Store opened jars in the refrigerator.
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