Rhubarb and ginger jam

Wash trim and cut rhubarb in small pieces

Hit the ginger root with a rolling pin to bruise. Put in a little parcel made of muslin.

Put rhubarb and muslin bag with ginger in a big container

Cover with sugar

Leave to rest for 48 hours

Drain juice into pan and bring to boil. Simmer stirring constantly for 15 minutes

Add rhubarb to the liquid and continue to cook until fruit is transparent. Stir every now and again.

When reached set point remove bag of ginger pot and cover