Wash all your jars, lids and canning instruments with hot soapy water and rinse well.

Chop the rhubarb thinly, about a half centimetre thick. It doesn't need to be exact, just not huge chunks. Put the chopped rhubarb into a stainless steel or enamel bottomed pot. The pot should have a nice, thick bottom so that the sugar doesn't burn and it can maintain the heat evenly.

Add the sugar, pomegranate juice, Certo (or other pectin) and agave syrup. Slice the half vanilla bean down the centre, lengthwise. Scrape out the little black seeds and add them to the pot and then throw the bean pod in the mix as well. There is still lots of flavour left in the pod.

Stir the mixture and turn on the heat to a medium low. Stir it occasionally and let it boil for approximately 30 minutes.

When you start heating the jam mixture, start boiling the jars in a large pot with a rack on the bottom. Boil the other instruments and lids in a different pot. (See online resources for details on how to do this) Boil the jars, etc. for 10 minutes. Keep the jars hot while you wait for the jam to finish cooking. DO NOT add hot jam to cold jars!

To test to see if the jam will set, spoon a small amount onto a plate and check it after a couple minutes. If it is set, you are good to go.

Ladle the jam using a sterilized ladle into the hot jars. Fill the jars leaving 1 1/2 to 2 cm space at the top. If any jam got on the rim, wipe it using a clean cloth and place the lid on. Put the ring on and tighten it gently. You do not want it too tight or it could crack in the processing.

Place the hot jars in the large pot with boiling water, with the rack in the bottom. Process for 10 minutes.

This recipe yielded 4 - 250 ml jars and 2 - 125 ml jars.