5kg Rhubarb
6kg Preserving sugar (high in pectin)
75g Fresh ginger, coarsely chopped
10 Lemons
780g Water
* Cut the Rhubarb and place in to a bowl big enough to include the sugar.
* Cover with the sugar and allow to stand overnight.
* Place into a suitable sized thick bottomed pan & add the water.
* Squeeze the lemons and add the juice to the pan.
* Reserve the pips & place into a muslin bag along with the chopped up ginger.
* Bring to the boil quickly and skim, continue to boil until 110°C (or Jam).
* Place in sterilised jars and steam for 25 minutes & then chill.
