Rhubarb-Ginger Jam

Cut rhubarb stalks into 1" to 2" pieces. Place in a large saucepan with sugar, one 2-inch piece peeled ginger, and water. Simmer over medium-low heat, stirring occasionally and skimming foam as it rises, until rhubarb is soft and syrup begins to thicken, about 15 minutes.

Remove rhubarb with a slotted spoon and set aside. Continue simmering syrup until very thick, another 7-10 minutes. Remove from heat.

Discard ginger, return rhubarb to pan, stir, and cool for 5-10 minutes.

Pour jam into sterilized 1-pint mason jars, seal, and let stand at room temperature to set. Store in refrigerator for up to 1 month.