Preserved Ginger


1.Harvest crop and discord the ‘mother’ root (the one you started out with)
2.Cut into chunks and peel
3.Cut peeled ginger into ‘bite’ size pieces 1” (2 – 2.5cm)
4.Soak in cold water for 1 hour
5.Boil for 5 minutes, change water and repeat
6.Repeat action five three times. After the third time taste the ginger. If it tastes crunchy and not too strong then it is fine. If it isn't yet done repeat action five sufficient times until the flavour and texture is ok. When the taste is ok, tip into cold water and leave to one side.
7.Prepare syrup. 1 ¼ lbs sugar to each 1lb of ginger and 1 pint of water to each 1lb of sugar.
8.Boil sugar/water, stir andskim if necessary
9.Reduce the contents of the pan by boiling until about two thirds of the original volume (do not let it turn into toffee)
10.Stand the syrup on one side until cool
11.Drain the ginger
12.Pour cold syrup on the ginger, cover, and leave for 2 days
13.Drain syrup from ginger, cover, and leave to one side
14.Boil drained syrup for approximately 10 minutes. Leave to cool, pour cool syrup back over the ginger, cover and leave for 3 days or more.
15.Drain syrup from ginger, boil for 10 minutes. Pour hot syrup over ginger, cover and leave for 3 days or more.
16.Repeat action 15 as necessary. Do not reduce syrup to toffee but just before this occurs, finish process.
17.Put ginger in clean jars, pour in syrup, and store in cool place, the ginger will last 3 months or more but we ate most of ours within days