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I love ginger, in stir-fry, cakes, chocolate, tea, and roasted with chicken, or in a rib recipe, however, sometimes I need to use stem ginger, which is ginger preserved in syrup, and it is really easy to make, so here is a little wisdom.

1 lb fresh gingerroot, peeled and scrubbed and cut into 2 inch pieces
12 fl’oz water
1 lb sugar

  • Rinse scrubbed and peeled roots and soak in cold water overnight.
  • Drain.
  • Place in pan of cold water to cover. Bring to a boil.
  • Drain and repeat process 3 or more times (depends on how old the ginger is).
  • In a separate pan, boil sugar and water together for 20 minutes to make the syrup. Stir in the drained ginger root and heat until syrup comes to a boil.
  • Remove pan from heat and let stand overnight.
  • Store in airtight glass jars in the refrigerator.
The jar should be sterilised in order to keep your ginger preserved and free from mould forming bacteria.  Wash in hot soapy water, rinse throughly in hot water, then you can do this by putting the jar in the oven wet upside down at 140C/275F/Gas 1 for about half an hour.

Easy, and great in biscuits, shortbread, cakes, and my favourite; Rocky Road Crunch Bars.

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