Stem ginger

The gingery syrup is fab on breakfast waffles if you run out of maple syrup or honey:D

This from some American website:-

Does anyone know how to make preserved ginger? I've also seen it called
crystalized ginger. It is small chunks of sugar-coated ginger and the
texture is quite chewy. If you have a recipe for this I would appreciate a
copy.

From: Eve Dexter (evedex.hookup.net)
Scrape and cut into 1/4 inch slices enough non-fibrous young Ginger root to
make 1 quart. Put the slices into a large non-aluminum pat and cover
generously with water. Bring slowly to the boil an simmer, covered until
tender (20 min). Add 1 cup sugar and stir until the mixture boils. Remove
from heat.
Cover and let stand overnight at room temperature.
Recook, simmering gently for about 15 min (after coming to the boil). Add 1
seeded sliced lemon and 1 cup light corn syrup. Uncover and simmer 15
minutes longer, stirring occasionally.
Remove from heat and let stand covered overnight.
Bring the mixture to the boil again and add 1 cup sugar and simmer for 30
min STIRRING CONSTANTLY (burns easily). Add 1 cup sugar, bring back to the
boil and remove from heat.
Cover and let stand overnight again.
In the fourth cooking, bring the mixture to a boil once more. When the
syrup drops heavily from the side of a spoon, and the ginger is
translucent, pour the mixture into sterile jars and seal. This yields about
5 cups.
If you want Candied ginger...drain the ginger after the last cooking.
Reserve the syrup for flavoring sauces and allow the slices to dry on a
sheet or better still a rack, overnight. When well dried, roll in
granulated sugar and store in tightly covered glass jars.




I don't know if this is what you want. It seems to take several days :eek:

Hi, Asharon,
Do you mean the preserved ginger that comes in jars of syrup ? I've looked through my books and can't find any recipes for that. I have got one for ginger preserved in sherry though.

To make a medium sized jar use 4 oz of fresh root ginger and 5 fl oz of medium dry sherry.

Peel and thickly slice the ginger. Put in a clean jar and pour over the sherry to cover the ginger. Tap the jar on ahard surface to get rid of air bubbles and put the lid on. Store in a cool place.

This recipe is from Quick and Easy Preserves, by Simone Sekers. She recommends using the ginger for Chinese style dishes. she also suggests using the ginger-flavoured sherry in various ways including in syllabubs and cakes.

just a bump for Sat morning and people who might make their own stem ginger ?