Rhubarb and Ginger Jam

1kg (2lb 4oz) trimmed Rhubarb, chopped
1kg (2lb 4oz) Sugar
600ml (1 pint) Water
100g (4oz) Crystallised Ginger, chopped
25g (1oz) Root Ginger
2 Small Lemons, juice only

Trim and chop the rhubarb.
Bruise the ginger well and tie in a muslin bag.
Place the rhubarb, sugar, lemon juice and muslin bag into a heavy bottomed saucepan and cover with water.
Bring to the boil.
Boil, stirring occasionally for 15 minutes or until the fruit is tender.
Remove the muslin bag.
Add the chopped crystallised ginger.
Return to the boil and simmer until the rhubarb is clear, stirring frequently.
Test for a set, when the setting point is reached, remove from the heat.
Skim the surface with a slotted spoon.
Pot the jam into sterilised jars.