Rhubarb & Ginger Jam

1 kg rhubarb,
1 kg sugar,
2 lemons juice,
25 g root & 125g stem ginger
Put rhubarb in pan with lemon juice & sugar, leave overnight. Bruise root ginger with rolling pin, tie in muslin add and boil rapidly 15 mins. Chop stem ginger add and boil 5-10 mins until set. Makes 5 jars