Welcome to new follower Angela
Yesterday I made Rhubarb and Ginger Jam. I've not made it before although I have tasted it and thought it was delicious. Its very easy to make.
Juice of one lemon
1 inch piece of fresh ginger
2oz preserved ginger finely chopped
Bruise the fresh ginger and wrap it in some muslin. Pace it in the preserving pan (or heavy based pan) and if possible tie the end of the string to you pan handle. Add the rhubarb and sugar.
Bring to the boil and boil rapidly for about 15 minutes.
Remove the fresh ginger and discard. Add the preserved ginger and boil for a further 5 minutes or until setting point.
Remove any scum and then pot into sterile jars and cover.
I made double the recipe as I had the rhubarb, I would have made more but my pan isn't big enough.