3 lbs of chopped up rhubarb 3 lbs sugar 2 small lemons 1 1/2 oz. root ginger
Preparation
1. Chop the rhubarb into small chunks and place them in a preserving pan with the sugar.
2. Heat the pan slowly whilst stirring all the time.
3. Keep stirring until all the sugar is dissolved.
4. Thinly grate the lemon rinds, then add them and the lemon juice to the pan.
5. Bruise the ginger (a light thumping with a rolling pin works well), put it in a muslin bag, (or a tied up tea towel if nothing else is available) and add it to the pan.
6. Bring to the boil and keep boiling until the jam sets when tested.
7. Skim the scum off the surface if necessary.
8. Remove the ginger in its bag, then pour the jam into prepared jars.
