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Rhubarb Jam to Imitate Preserved Ginger

Take some young but thick rhubarb, pare it, cut it into two-inch lengths, and weigh it. Place it on dishes in a single layer, and over each pound sprinkle the grated rind of one lemon and one pound of powdered loaf sugar. Let it remain twenty-four hours. The next day boil half a pound of loaf sugar in half a pint of water for ten minutes, pour into this the syrup from the rhubarb, boil it twenty minutes, and add as much grated ginger as will make it pleasantly hot. Put in the pieces of rhubarb, and let them simmer gently until they are tender, without being broken, then lift them out with a spoon one by one, put them into jars, boil the syrup five minutes longer, and pour it over the rhubarb. When cold, tie the jars in the usual way, and store in a cool dry place. Time, two days. Probable cost, 6d. to 8d. per pound.