Rhubarb Ginger Jam

This was printed a few summers ago in the montreal gazette. They had found it on epicurious.com. One of these i'm going to try rhubarb, because i've been itching to try it since i found this recipe.

Steps

Combine all the ingredients in a medium saucepan , stirring over medium high heat until sugar dissolves.

Bring to a boil and then reduce heat to medium.

Simmer until jam thickens and mounds on a spoon.

Stir often to prevent scorching.

Transfer to jars , cover and chill.

Keep refrigerated.

Ingredients

rhubarb, sugar, crystallized ginger, lemon peel