We washed, peeled and chopped fresh rhubarb (500g).
Added candied ginger pieces prepared earlier and frozen, the juice of a lemon, and 420g of brown sugar.
We let that sit for an hour to let juices from the rhubarb seep out.
After that we boiled the mixture until the rhubarb became soft and jam like in texture if you know what I mean.
After that it is time to boil a glass jar in water to sanitize it and help the jam last longer and then transfer the jam into the jar.