Jam and Preserve Recipes
Stem Ginger in Syrup
I didn't realise how easy this is to make! So much better and much more economic to make at home
Ingredients
Ginger, fresh
12 oz
300 g
Sugar, White granulated
8 oz
250 g
Water
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Method
- Wash and rinse your jars and put into a warm oven to dry and sterilise
- Peel the ginger as finely as possible and cut into chunks of the size you prefer
- Put into a pan and cover with cold water and bring to the boil and simmer for 30 minutes
- Drain through a sieve over a jug reserving the cooking liquid
- Put 375ml/16floz of the cooking water back into the pan, adding more water if you need to
- Add the sugar and stir over heat until the sugar is dissolved
- Add the ginger back in, reduce heat and cook until tender, approx. 30 mins. Test it with the point of a knife
- Spoon the ginger into the jars and then pour over the syrup from the pan making sure that the ginger is submerged in the syrup
- Leave for two weeks to develop the flavour
- Use for cakes, biscuits, Asian cooking
- When you have finished your ginger make sure to use up the syrup either diluted with sparkling water as a refreshing drink or in cocktails - even spooned over ice-cream or porridge
How long will it take to make?
Preparation time:
15 mins
Cooking time:
75 mins
Total time:
90 mins
How much?
approx 4 212ml/8oz jars
Look after it
shelf stable for 1-2 years
Rosie's Preserving School Workshops
Stem Ginger in Syrup
