1.5kg rhubarb, chopped
400g peeled fresh ginger roots, grated
juice and zest of 6 lemons
400 ml water
Put all the contents other than the sugar into a jam pan. Apply heat. Stir regularly and allow the contents to become a pulp. This takes about an hour. Keep simmering and add the sugar. Stir regularly and boil it til setting point is reach. Then add to clean, warmed jars.