1-1/2 pounds fresh gingerroot

3 cups granulated sugar

water to cover the gingerroot

2-1/2 cups of the reserved gingerroot cooking water


1.   You need to begin this the night before you want to make the preserves.  Peel the ginger and cut it into 1 inch thick pieces.  Place it into a ziplock and bang it into the freezer overnight.

2.   The next day when you are ready to begin, put the frozen gingerroot into a saucepan and cover it with water (you will need several inches over the top of the gingerroot).  Bring to the boil then reduce to a simmer.  Cover tightly and simmer for 1-1/2 to 2 hours until the gingerroot is nice and tender.

3.   Drain the gingerroot, reserving the gingerroot cooking water.  Set aside.

4.   Measure 2-1/2 cups of the gingerroot cooking water into a saucepan and add the sugar.  Bring to the boil slowly (watch carefully so that it doesn’t boil up and overflow your pot – if it does, quickly turn off the heat until it quiets down), stirring only until the sugar is dissolved.  DO NOT stir beyond that or the sugar will crystalize.  Bring to the boil, then reduce to a quick simmer.

5.  Simmer for 20 to 25 minutes until you have a lovely, thick syrup.  Add the drained gingerroot to the syrup.

6.   Bring back to the boil then reduce to a low simmer.  Simmer for a further 20 minutes before transferring the gingerroot and syrup to a sterile jar and storing in a dark, cool place for up to 1 year.

NOTE:  You can bottle any leftover syrup to use as a cordial (mixed with sparkling water) or flavouring for bakes (gingercakes, puddings or cookies), stir frys, ribs, roast pork or chicken or steamed or grilled fish, marinades, etc.  It will last up to 12 months unopened.  Once opened, refrigerate and use within 2 months.

adapted from Marie Rayner,

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