5-7 lbs. fresh rhubarb stalks
11-12 cups sugar
1 inch knob fresh ginger, crushed (optional)

Wash and remove leaves from rhubarb. Cut stalks into 2-3 inch pieces.

Do not peel ginger, but crush it with a heavy weight, then wrap in a piece of cheesecloth.

Place the rhubarb in a large, clean stoneware jar or bowl. Cover with the sugar and place the knob of ginger on top.

Allow to sit for 3-4 hours.

Place the jar in a wide pan filled with water halfway, and boil the water in the pan from 30-90 minutes, or until rhubarb is tender. The younger the rhubarb, the less time will be required. Stir often. Do not add water.

Remove ginger. Ladle the jam into clean, sterilized 1/2 pint jelly canning jars to within 1/4 inch of rim. Wipe rim with a damp paper towel. Adjust caps. Process in boiling water bath for 10 minutes.

Submitted by: CM