1 Trim, wash and dry rhubarb, cut into 1" long pieces. Place in a large non metallic bowl.
2 Mix sugar and ginger together, sprinkle over the rhubarb. Can be frozen at this point.
3 Cover and leave for 24 hours.
4 Place rhubarb mixture into a preserving pan, gently bring to the boil making sure that all of the sugar is dissolved before boiling.
5 Boil rapidly for about an hour until setting point is reached (210 degrees centigrade).
6 Test a teaspoonful on a cold saucer, place in fridge for 30 seconds, it the jam wrinkles when pushed by a finger the jam is set. If not repeat this process every 5 minutes.
6 Skim. Allow to cool, slightly.
7 Sterilize jam jars in an oven at 220 degrees centigrade for 5 minutes and allow to cool.
8 Carefully ladle the jam into the jars using a funnel to help.
9 Cool, covered with a tea cloth. 10 When cold, cover with a waxed disc and tightly screw lid.