Rhubarb and ginger jam

This is a great way to get your rhubarb patch under control and use up any thinner stems.

Ingredients

2 kgs	Rhubarb, stalks, washed and chopped into 2cm pieces (Main)
2 kgs	Granulated white sugar
2	Lemons, zest and juice
1 piece	Fresh ginger, 5cm in length, lightly bruised with a heavy knife and wrapped in muslin
50 g	Crystallised ginger

Directions

1. Place rhubarb in a bowl and cover with sugar, lemon zest and juice. Leave to stand overnight.
2. Place in a large heavy-based stainless steel pot, add ginger and stir over a low heat until sugar is dissolved.
3. Bring to the boil and continue to boil rapidly for 10 minutes or until the jam sets.
4. Remove the fresh ginger and pour the hot jam into clean, sterilised jars.
5. Screw on the sterilised jar lids and store in a cool, dark place.
6. Setting jam: To tell if jam is set, put a teaspoonful on a saucer and run your finger through it. If the track it makes closes up, it needs more cooking time, if it remains, it is set.