How to make Stem Ginger in Syrup | Rosie Makes Jam 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


Ginger, fresh
12 oz
300 g
Sugar, White granulated
8 oz
250 g

Rosie's Ingredient Calculator

Ginger, fresh
Sugar, White granulated

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.


  1. Wash and rinse your jars and put into a warm oven to dry and sterilise
  2. Peel the ginger as finely as possible and cut into chunks of the size you prefer
  3. Put into a pan and cover with cold water and bring to the boil and simmer for 30 minutes
  4. Drain through a sieve over a jug reserving the cooking liquid
  5. Put 375ml/16floz of the cooking water back into the pan, adding more water if you need to
  6. Add the sugar and stir over heat until the sugar is dissolved
  7. Add the ginger back in, reduce heat and cook until tender, approx. 30 mins. Test it with the point of a knife
  8. 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
  9. Leave for two weeks to develop the flavour
  10. Use for cakes, biscuits, Asian cooking
  11. 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

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Rosie's Preserving School Workshops

Rosie's Preserving School Workhop Recipe - Stem Ginger in Syrup

Stem Ginger in Syrup