RHUBARB AND GINGER JAM

makes 4 cups

1 kg rhubarb stalks
2 lemons
2 2/3 cups sugar
3 tablespoons finely chopped crystallised ginger

Trim ends from rhubarb and cut stalks into 2 cm lengths. Place in a large saucepan. Finely grate rind from lemons and squeeze the juice. Add both to the rhubarb. Heat slowly and bring to boil then simmer for 10 minutes. Add ginger and sugar and stir constantly until sugar dissolves. Keep the boiling up until jam sets. Pack into hot, clean dry jars and seal when cold.
Always remove leaves from stalks as they are poisonous.

rhubarb and ginger jam

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