Rhubarb and ginger jam


1.5kg (3lb) rhubarb, young and tender
1.5kg (3lb) sugar
25g (1oz) root ginger, tied in muslin
3 lemons
125g (4oz) crystallised ginger, chopped

Trim the ends of the rhubarb stalks. Cut into short pieces and layer it with the sugar in a large pot. Add  the root ginger, the grated zest and strained juice from the lemons. Simmer until pulpy, stirring occasionally to prevent burning. Remove the root ginger, stir in the crystallised ginger and then boil until the jam thickens to a soft set. Pour into sterilised jars and seal. Eat on Vogels toast with a cup of tea.