Combine rhubarb, lemon peel and water in a heavy, non-aluminum 4-quart saucepan. Bring to a boil, reduce heat to a simmer, cover and cook gently for 30 minutes. Stir often. Turn up the heat and begin adding sugar 1/2 cup at a time, waiting for the liquid to return to the boil before adding more. continue cooking over a high heat, stirring constantly. If the jam begins to splatter, turn the heat down slightly. Cook and stir until the jam thickens and reduces to about 3 cups (about 20 minutes).

Remove from heat and fill hot, sterilized 1/2-pint jars to within 1/8-inch of the top. Wipe rims clean, attach new lids and screw caps on tightly. Invert jars to the count of "5" or process in a boiling water bath for 10 minutes. Makes 3 cups. (Note: Make only single batches. Don't try to double or triple the amount).

              Rhubarb Ginger Jam:

 

Before cooking rhubarb, add 2 slices fresh ginger root (the size of a quarter). Begin cooking. Remove ginger root slices before adding sugar. At the end of the cooking period (when it's getting good and thick) add 1/3 cup thinly sliced crystallized (candied) ginger.