I must say I have seen recipes in books but never actually had or even made Rhubarb Jam. Only one way to find out if I like it or not is to make it and try it; and I must say this Jam will surprise you as it did me, in a good way for sure.
I LOVED IT; maybe because its organically grown on our allotment or because its homemade jam; or even a bit of both, but what I can tell you is it is a great Jam, easy to make and tastes delicious.
In my version I have used freshly bashed ginger, many recipes call for the preserved ginger in syrup or the candied ginger to be used; still perfectly alright to use, but I wanted to use everything fresh as far as possible.
You can also substitute Granulated sugar for Pectin Sugar and also leave out the Lemon juice. Remember, Rhubarb does not have high levels of natural Pectin (setting agent).
500g Cut Rhubarb
400g Granulated Sugar
* Small piece of fresh Ginger (about 3cm size) peeled
Juice of 1 fresh Lemon