• 2 cups rhubarb, shopped into small cubes
• 1 cup sugar
• 1 Tbsp. grated fresh ginger
• 2 Tbsp. lemon juice

1. Combine rhubarb, sugar, and ginger in a saucepan. Cook over medium heat.
2. Stirring occasionally, simmer for 20 minutes, until rhubarb breaks down and mixture combines into a sauce.
3. Place a spoon in the freezer. Use chilled spoon to taste jam before it cools. Add more sugar or ginger to taste.
4. Stir in lemon juice.
5. Ladle jar into air tight container and store in fridge. Enjoy!

Recipe and photo from fabfood4all.co.uk.