Preserved Ginger – easier to make than you think!
15 March 2012 in Easy to prepare, Jams & Preserves
I was wondering around in my local veggie shop, as ya do, when I spied some fresh ginger and I had a yen to make some preserved ginger. I made some a few years ago and it was so useful for adding to cakes and puds or drizzling the syrup over ice-cream. It’s very easy to make and I don’t understand why it is so blinking expensive in the shops.
800g fresh ginger
750mls sugar
375mls water
Firstly you have to peel your ginger, I used a combo of peeler, sharp knife and the edge of a teaspoon for tricky bits.
Cut the ginger into cubes that are roughly the same size.
Cover with water and soak for at least 8 hours or overnight.
Drain the ginger and place in a saucepan and cover with water, bring to the boil and drain, repeat this two more times then on the third time, simmer the ginger until a sharp knife goes through it easily, mine took just over an hour.
In a thick bottomed saucepan bring the sugar and the water to a boil, then turn down the heat a little so you have a rolling boil. Keep an eye on it and stir every now and then until the syrup thickens, 20 – 30 minutes.
Add the ginger and simmer for 10 minutes, cool completely before spooning into a sterilized jar (just rinse the jar in very hot water, shake off any excess water and pop in the microwave on high for 1 minute)
Fills one 200g coffee jar.
I slightly overestimated the amount of syrup so I ended up with a little jar of extra syrup, which I plan to make ice cream with…..or maybe a syrup drenched ginger cake…or…..watch this space!
Debbie said on 16 March 2012
Preserved ginger was a real favourite of my old Dad.He used to get a jar for his birthday and Christmas every year and would spend the rest of the year nibbling on it with crackers and blue cheese
Sous Chef said on 16 March 2012
Never tried it with blue cheese, I shall give it a go
Patricia Wood said on 17 March 2012
I always add some lemon juice to the water when I start the process, it helps to thicken the sauce.
Sous Chef said on 17 March 2012
Thanks for the tip, I shall do that next time.
Patricia Wood said on 17 March 2012
I add chopped pieces of the preserve to my Christmas fruit cake.
Sous Chef said on 17 March 2012
What a good idea, thanks Patricia.
Colonialist said on 17 March 2012
What about ginger beer?
Sous Chef said on 17 March 2012
I confess I have never made it, I do enjoy it however.
mitzireddy said on 22 March 2012
Preserved ginger is expensive – I love ginger and will give this a try – thanks for sharing, Sue.
Sous Chef said on 22 March 2012
I am also a ginger fan, enjoy it Mitzi.
viv seinet said on 6 August 2012
Have just finished making my first batch – took a long time to cook to tender and I think I might try pressure cooking it the next time
Sous Chef said on 6 August 2012
I don’t have one, so that’s not an option for me, I am still using the same jar I made in March
Thanks for trying the recipe.
Chris Matthews said on 29 November 2012
Looks interesting but why do most recipes, including yours, throw away the ginger flavoured cooking water two or three tyimes?
Sous Chef said on 29 November 2012
I’ve never given it a thought, what would you use it for Chris?
Rachel said on 24 February 2013
Made this but my syrup crystalized, and tried re boiling, but wont, so more like candies peel so can still use. Do you think adding the ginger to the syrup does this as it introduces moisture once the syrup has been formed?
Vanessa said on 23 May 2013
It is a very valid question as to why the water gets thrown away. It could be used as the “stock” for a home-made ginger beer perhaps? Or for the basis of a tea for sore throat and chest remedies since ginger is so beneficial for the health.
Also the fresh ginger I get locally seems quite fresh and tender, so I am not sure why does it have to be boiled so many times.
Erich said on 12 June 2013
Does the above recipe produce a thick, medium or thin syrup? How much sugar would you say is needed to produce a thin syrup? About half the amount?
Sous Chef said on 12 June 2013
Hi Erich, I still have some of that batch left and it’s not a thick sauce like the commercial varieties, I would say it’s medium.
Erich said on 12 June 2013
Thank you, that’s very helpful. If I wanted a thin syrup, do you think it would be OK to halve the amount of sugar? Or would you not recommend that? I’m a total amateur but love cooking and baking and experimenting in the kitchen.
Kate said on 17 June 2013
Coat in chocolate for gifts…or even better eat it yourself…yummy