Clean the rhubarb and cut into pieces about 3 cm long. Weigh after cleaning - it should be 1 kg. Peel the ginger root and cut it into fine cubes (if you don`t like the heat, you should use a little less ginger).
Mix the rhubarb and ginger with the preserving sugar and leave to stand overnight, covered.
Then bring to the boil and let it boil for 4 minutes, then make a gelling test. Put a thick drop on a cold plate, if it gels after a short time, the jam is hot. Pour the finished jam into clean jars and seal.
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