4 lb. rhubarb
3 lb. sugar
2 tsp. ground ginger

Wipe the rhubarb and cut into small pieces. Pour into a basin with sugar sprinkled on in layers and let stand overnight. Put the contents of basin into jam pan. Add the ginger, bring to the boil and boil briskly for 15 minutes. Test for jelling. This jam looks brownish in color when ready for jelly.