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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… this space!