Step 1 - gather your preserving stuff and your ingredients (rhubarb 4 lbs (2 kg), 1 cup water, 1/4 cup lemon juice, 2 inch piece of fresh ginger root, 3 lbs (1.5kg) sugar (about 3/4 bag of the 2kg sugar). You will need quantity 5 - 500ml jars.
Step 2 - while you cut your rhubarb (I use the slicer on the food processor but a knife and cutting board work too!) put water in your boiling pot and put your jars in to boil for 5 minutes and put your lids/jar rims in another smaller pot (just easier to fish them out) to boil 5 minutes. When they finish boiling for 5 minutes just turn them off and leave them until you need them.
Step 3 - Put the rhubarb, water, lemon juice and peeled ginger root in another pot and bring to a boil, turn back heat and let simmer until rhubarb is soft. Remove the ginger. Now bring to a boil and stir until for about 10 minutes. Remove from heat and put into jars.
Step 4 - Put funnel in jar and use a cup/ladle (stainless steel or plastic) to fill the jars up to bottom of rim part. Seal with lids/rim. Then put the seal jars back in the boiling pot to boil a minute or two. Take them out and listen for the sound of the sealing of the jars....pop, pop. Any excess put in a temporary container to use.
Enjoy your jam and be proud of your accomplishment. The cost of the jam per jar depending if you buy your rhubarb or new jars will most likely be cheaper than buying jam in the store at $4/bottle or $20 worth of jam. For me using my own rhubarb and old jars with new lids the cost is a total of $4.69 for 5 jars of jam and a little extra or less than $1 a bottle. Most importantly I know exactly what went into my jam and where it came from....no lead from a foreign country!