4 cups Diced Rhubarb
2 1⁄2 cups Sugar
6 Tbsp. Crystallized Ginger
2 Tbsp. Grated Lemon Peel
- Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves.
- Bring to a boil and then reduce heat to medium. Simmer until jam thickens and mounds on a spoon (about 20 minutes); stir often to prevent scorching.
- Transfer to jars, cover and chill. Keep refrigerated.