Rhubarb Jam with Ginger

• 1 kg (2 lb) rhubarb, washed and cut in lengths of approx. 2.5 cm (1

Bring all of the ingredients, except the preserved ginger, to a boil. Allow to simmer for approx. 15 minutes, stirring occasionally. Add the preserved ginger and leave the jam to cook until clear. Do the refrigerator test, skim the foam from the surface and pour the jam into clean jars.