PRESERVED GINGER IN SYRUP RECIPES

Steps:

• You need to begin this the night before you want to make the preserves. Peel the ginger and cut it into 1 inch thick pieces. Place into a zip lock baggie and bang into the freezer overnight.
• The next day when you are ready to begin, put the frozen ginger into a saucepan and cover it with water. (You will need about an inch over top of the ginger.) Bring to the boil then reduce to a simmer. Cover tightly and simmer for 1 1/2 to 2 hours until the ginger is nice and tender.
• Drain the ginger, reserving the ginger cooking water. Set aside.
• Measure 2 1/2 cups (600ml) of the ginger cooking water into a saucepan and add the sugar. Bring to the boil slowly, stirring only until the sugar has totally dissolved. DO NOT stir beyond that point or your syrup will crystalise. Bring to the boil, then reduce to a quick simmer.
• Simmer for 20 to 25 minutes until you have a lovely thick syrup. Add the drained ginger root to the syrup.
• Bring back to the boil, then reduce to a low simmer. Simmer for a further 20 minutes before transferring the ginger and syrup into a sterile jar and sealing. Store in a dark cook place for up to one year.

Steps:

• Rinse scrubbed and peeled roots and soak in cold water overnight. Drain.
• Place in kettle in cold water to cover. Bring to a boil. Drain and repeat process 3 or more times (depends on how old the ginger is).
• In a separate pan, boil sugar and 1-1/2 cups water together for 20 minutes to make the syrup. Stir in the drained ginger root and heat until syrup comes to a boil. Remove pan from heat and let stant overnight.
• Store in airtight glass jars in the refrigerator or process in a water bath in the usual way.