Simple Rhubarb Jam

1.Tip the rhubarb into a large bowl or pan and add the sugar, lemon zest and juice, and chopped ginger. Finely grate the fresh ginger over the rhubarb. Stir, cover, and leave for a few hours, stirring occasionally.

2. Put a couple of saucers or small plates in your freezer to chill. Pour the rhubarb  mix into a large pan and stir over a  medium heat until all the sugar has  dissolved, then bring the mix up  to a boil.

3. Cook at a high temperature until the rhubarb is tender and the jam has reached setting point, this should take about 10-15 minutes.

4. To test the jam for its setting point, drop ½ tsp of the jam ono one of the chilled saucers, and leave for 30 seconds. Gently push with your finger – If the jam wrinkles, it is ready, if not, continue to cook for a couple more minutes and then test again.

5. When the jam is ready, remove from the heat and leave for 2-3 minutes to cool slightly. Pour into sterilised jars and seal immediately.