Rhubarb And Ginger Jam.

METHOD

• Chop the rhubarb into ½ in (1cm) lengths and place in a large pan with the water. Bruise the dry ginger, or chop the fresh ginger into thin slices crossways, put it into a muslin bag, and add to the pan. Heat to the boil, and stir in the sugar.
• Add the lemon juice, stir until all the sugar has dissolved, then bring to a full rolling boil.
• Boil rapidly for 5 minutes, stirring occasionally.
• Remove from the heat, take out and drain the muslin bag, and stir in the Certo. Skim if necessary.