Prepare the rhubarb – Wash the rhubarb stalks, trim the ends, and cut them into small pieces.

Cook the fruit first – Place the rhubarb and water in a saucepan and cook over medium heat until the fruit softens.

Add the ginger – Stir in the grated ginger and allow the mixture to simmer for a few minutes so the flavor develops.

Mash lightly – Use a spoon or potato masher to break down the softened rhubarb.

Add sugar and lemon juice – Stir in the sugar and lemon juice until the sugar dissolves completely.

Bring to a rolling boil – Increase the heat and allow the mixture to boil rapidly for 10–15 minutes.

Test the jam set – Place a spoonful on a chilled plate. If the surface wrinkles when pushed, the jam is ready.

Remove foam – Skim off any foam from the surface for a clearer jam.

Fill sterilized jars – Carefully ladle the hot jam into sterilized jars.

Seal and cool – Close the jars tightly and allow them to cool completely.