Rhubarb Ginger Marmalade

• 2-1/2 pounds Rhubarb, Chopped
• 2-1/2 pounds Sugar
• 4 ounces, weight Candied Ginger, Chopped
• 1 ounce, weight Ginger Root, Peeled

1. Layer cut rhubarb and sugar in a pan and let sit overnight.
2. When ready to cook, add in the peeled ginger root. If you don't peel it you can tie it up in cheesecloth.
3. Bring to a hard boil over high heat and boil 15 mins.
4. Test using a small amount of jam on a cold plate to see if the consistency is right. I do this by putting a small plate in the freezer while boiling, put a small amount of jam on the plate and put back in the freezer for a minute.
5. When jam stage is reached, add in chopped candied ginger and pour into sterilized jars and seal.
6. Yield: Approx 6-7 cup jars
7. Note: Depending on the type of rhubarb you'll get a jam in colour of light green to light red. If you're using a more green coloured rhubarb you might want to add a small amount of red food colouring if the green colour might be off-putting to some.

rhubarb, sugar, weight candied ginger, weight ginger

Taken from tastykitchen.com/recipes/canning/rhubarb-ginger-marmalade/ (may not work)