Rhubarb And Preserved-Ginger Jam - cooking recipe

Ingredients

3 lbs rhubarb, chopped
7 cups white sugar
1/2 cup chopped preserved gingerroot
6 tablespoons lemon juice

Preparation

In a large saucepan, combine rhubarb and sugar; let stand for 3 hours.
Stir in ginger and lemon juice, and heat to boiling.
Lower heat and simmer for about one hour, until jam sheets from a spoon.
Skim off foam.
Ladle jam into hot sterilized mason jars, filling to within 1/4 inch from top.
Wipe rims and seal with new rings and lids.
Process in a boiling water bath for 10 minutes.
Remove jars from water bath and cool to room temperature.
Check seals, label jars, and store in a cool, dry place.