Homemade Stem Ginger

• Vegan
• Gluten free

• Produce

  • 325 g Ginger, fresh root
  • 1 Water to cover the ginger

• Baking & Spices

  • 300 g Sugar

• Liquids

  • 150 ml Ginger cooking water

Found on talesfromthekitchenshed.com

Description

Ingredients

• 325 g (12 oz) fresh ginger root
• 300 g (1½ cups) sugar
• Water to cover the ginger
• 150 ml (3/4 cup) ginger cooking water

Directions

• Peel the ginger and cut into 2 cm thick slices.
• Add the ginger to a pan and cover (by a couple of centimetres) with water. Bring to the boil, cover and simmer for about an hour until nice and tender.
• Lift out the tender ginger pieces and set to one side while you make a sryup.
• Measure the cooking liquid and add 150ml back to your pan along with the sugar.
• Return to a gentle heat and stir to dissolve the sugar - once the sugar has dissolved stop stirring.
• Bring to a boil and simmer gently for about 15 to 20 minutes until you have a nice thick syrup.
• Add the cooked ginger back to the pan and simmer gently for 20 minutes before transferring ginger and syrup into a sterilised jar and sealing.
• Store in a cool, dry place for up to a year.