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Rhubarb and Ginger Jam

3 pounds rhubarb 
3 Tablespoons minced fresh ginger 
4 drops red food color 
1 package pectin 
5 cups sugar

Chop rhubarb into 1/2 inch chunks. (The fresher the rhubarb, the better the taste of the jam. Try for a 15 minute maximum.)
Place in large stock pot with 1/4 cup water and cook until rhubarb is soft. 
Add ginger and pectin; cook over high heat, stirring constantly until mixture reaches a full rolling boil (cannot be stirred down). 
Add sugar all at once, and bring back to a full rolling boil. 
Cook, stirring constantly, for 2 full minutes. 
Remove from heat and add food color. 
Place in steamed jars with new lids, invert for 5 minutes.

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