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RHUBARB JAM (another way)

Take as much rhubarb as is required, and cut it into small pieces; then take a pound of sugar to every pound of rhubarb, and let all steep together in a covered jar for three days. Put some sticks of ginger into a wine-glass, fill up the glass with whiskey, and let it also stand for three days. Add the whiskey to the rhubarb, taking care to keep back the sticks of ginger. Boil for forty minutes, put into jars, and cover in the usual way. A wine-glassful of ginger and whiskey is usually thought enough to flavour seven pounds of rhubarb, but more or less may be used according to taste. This is a Scotch recipe, and said to be an excellent one. It is to be observed that the latter part of the season is the best time of the year for preserving rhubarb; it does not then contain so much water.