Wash the rhubarb and cut into 1-inch pieces. Put into a casserole 40 with 1 lb. sugar and cook in a slow oven, for about 20 minutes, or until the fruit is soft but not broken. Put the rhubarb into a preserving pan with the remaining ingredients and cook over a low heat until the sugar has dissolved. Boil rapidly until setting point is reached, about 30 minutes. Pour into hot sterilized jars and cover tightly.
Rhubarb and mixed peel jam can be made by replacing ginger with 8 oz. chopped mixed candied peel.