Wash the stems of rhubarb, cutting away any dried out pieces at the top and base of the stem.

Cut the rhubarb into 1"/2.5cm batons and place in a large bowl.

Add the sugar and give it a good stir through the rhubarb.

Cover the bowl and set aside in the fridge for at least 3 hours or overnight.

When ready to make the jam, sterilise your jars and lids (ensure lid is separate to jar).

Place a saucer in the freezer for testing the jam later.

Remove the rhubarb from the fridge. The sugar will have drawn the liquid out of the rhubarb.

Pour the rhubarb, any liquid and remaining sugar, into a large saucepan. Place the pan over a medium heat.

Stir the rhubarb and sugar mixture together until the sugar has completely dissolved. Add the ginger to the pan.

Now increase the heat and get the liquid to a rolling boil. Boil the jam for 8 minutes, then remove from the heat and test the set of the jam.

Test the jam by adding a teaspoon of the jam onto the cold plate you set in the freezer. Leave it to set for a minute or two and if the jam wrinkles when you push your finger through it, it's ready.

If the jam is still too runny, place the jam back over the heat and boil for a further minute and carry out the wrinkle text again.

Continue with this process until you are happy with the set of the jam.

When the jam is ready, remove the jars from the oven and ladle the jam into the jars (I like to use a jam funnel to help with this process).

Set the jars of jam aside to cool completely, and allow the jam to set before serving.