Course: Main
Servings: 8 jars - medium sized
Prep Time: 30 minutes
Cook Time: 20 minutes

Ingredients:

• Rhubarb - 2 kilos (cut into 1cm lengths)
• Granulated sugar - 2 kilos
• Ground ginger - 2 level tsp
• Crystallised stem ginger - 100 grams (cut into 1cm pieces)
• Orange peel - half small (finely chopped)

Instructions:

1. Cover rhubarb with sugar and stand overnight in a large bowl at room temperature.
2. Tip into a large pan and bring slowly to the boil stirring occasionally. Boil for about 20 minutes until thick.
3. Prepare the orange if using and simmer in 5cm water for 15 minutes until soft.
4. Prepare your ginger...... Add orange and/or ginger for the last 10 minutes of cooking.
5. Wash and sterilise about 8 jars in the oven at 100 degrees Celsius.
6. Pot the jam and allow to cool before putting on lids.