Day 1 | In the morning
Top and tail the rhubarb, wash and chop into 20mm pieces. Place in a large container and cover with sugar and pour over the lemon juice. Cover and store in a cool dry place.
Day 1 | In the evening
Bruise the dried root ginger with a rolling pin and place on a square of muslin, and tie with string.
When the rhubarb has begun to produce liquid, push the muslin of root ginger under the rhubarb and into the liquid. Cover and store overnight in a cool dry place.
Prepare your glass jars by washing thoroughly in hot, soapy water. Rinse, drain and then place in warm oven at 50°C until jam is ready.
Cook on a low heat stirring occasionally until the sugar is thoroughly dissolved, gradually bringing to the boil.
Cook the Rhubarb mixture on a fast ‘rolling’ boil stirring occasionally until the temperature reaches 103°C.
When the jam reaches temperature remove from the heat and empty into a heatproof container add stir through the preserved ginger then leave to stand for 10 minutes to distribute.
Ladle the jam into a measuring jug, before filling and lidding each jar.
Store in cool dark place for up to 12 months.