Homemade Ginger Preserve in Syrup

Ingredients

600 g fresh ginger

600 g granulated sugar

600 ml water

NB: I only used 200 g of ginger as it was enough for my Christmas cake.

Method

Wash ginger very well.  

Day 1

Freeze ginger overnight to tenderise.

Day 2

Remove the ginger from the freezer and wait for about 5-10 minutes for the ginger to warm slightly then peel (you can use a teaspoon/knife) and slice into pieces. (There should be about 450g ginger after peeling and chopping)

Frozen Ginger	Peeled Ginger	Sliced Ginger

Cook the ginger in a large saucepan with the lid on for 2½ hours in 1.4 litres water until the ginger is tender. Drain the ginger but reserve water. Then weigh the water, you will need about 600ml so add more water if it’s slightly less or pour some away if it’s more.

Ginger soaked in water	Sugar syrup	Strained ginger and syrup

Pour the water back into the saucepan and add the granulated sugar.

Bring the water and sugar to a boil.

Add the ginger back in and bring back to a boil then simmer for 5 minutes.

Turn off the heat and your ginger in syrup is ready!!

To store your ginger, scoop out the ginger and pack into sterilised jars*, topping the jars up with the syrup to completely cover the ginger.

Ginger in Jar	Sealed Jar	Top view

to sterilise the jars wash the bottles with boiling water fill each bottle with boiling water cover with lid and keep till needed. Then pour out the water and add in the ginger.

I had 200g ginger after peeling the skin. So I used 200 ml water and boiled the ginger. After boiling for 1 hour I strained the juice and weighed the water and added 200 g of sugar - As I needed only a little ginger preserve for my Christmas cake. I put the ginger preserve into my mixer and smashed a bit, and mixed with my cake ingredients.

Crushed Ginger Preserve added to my Christmas cake