STEM GINGER IN SYRUP RECIPES

Steps:

• Bring a pot of water to a rolling boil and blanch ginger for 10 seconds.
• Drain and repeat 2 more times.
• In a medium saucepan bring sugar and water to a boil.
• Add blanched ginger and simmer for 20 minutes.
• Remove from heat.
• Pour into a container and keep in the fridge until ready to use.

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.