2 pounds chopped, raw rhubarb
8 (3-inch) strips lemon peel, ¼-inch wide [no white pulp, yellow part only]
1/3 cup thinly sliced candied ginger
2 slices of fresh ginger root, size of a quarter or so
½ cup water
2½ cups sugar
Combine rhubarb, lemon peel, ginger slices and water in a heavy, non-aluminum 4-quart saucepan. Bring to a boil, reduce to a simmer, cover and cook gently for 30 minutes. Stir often.
Take out ginger slices and turn up the heat and begin adding sugar ½ a cup at a time, waiting for the liquid to return to boiling before adding more. Continue cooking over a high heat, stirring constantly. If the jam begins to splatter, turn heat down slightly. Cook and stir until the jam thickens and reduces to about 3 cups worth, [about 20 minutes].
Add candied ginger pieces, stir and remove from heat.
Fill hot sterilized jars to an 1/8th of an inch from the top. Wipe rims clean and seal with lid tightly. Invert jars for 5 seconds each and then place upright in a boiling water bath for 10 minutes. It is recommended that one batch be made at a time. Makes about 3 cups of scrumptious jam.