Homemade Stem Ginger in Syrup

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Homemade Stem Ginger in Syrup is sweet, spicy and much brighter than the shop bought stuff. It’s so easy to make and is a wonderful ingredient for all types of recipes.

An open jar of Homemade Stem Ginger in Syrup

This week I’m giving my posts over to ginger. Fresh ginger is a bit of a special ingredient isn’t it? It can be used in everything from sweet to savoury and is used all over the world from traditional British cooking to traditional Asian cooking. It is spicy and fiery and at the same time feels so good for you. In fact it is so good for you. Ginger helps nausea, relieve muscle soreness, it is also an anti-inflammatory, lowers blood sugars, helps with indigestion, menstruation cramps and can help lower cholesterol. It’s no wonder we love ginger and use it so prolifically.

A plate of stem ginger

One of my favourite ways to incorporate ginger into my baking and cooking is the jars of stem ginger in syrup which you can find in the baking department of the supermarket. It is an ingredient I turn to time and time again as it works in so many different places, adding a subtle ginger kick to recipes such as Green Tomato and Stem Ginger Streusel Cake, Lemon Iced Stem Ginger Parkin, Strawberry and Stem Ginger Sangria or Apple and Stem Ginger Chutney.

Chopped stem ginger

My use of stem ginger doesn’t just stop at the little balls of ginger either, I love to use the syrup in recipes. The sweet syrup infused with plenty of ginger kick can be used to liven up cocktails, be poured over ice cream or to sweeten up fruit salads.

In fact I use stem ginger in syrup so much that I wondered if there was a way I could take my love of it to the next level. Of course there was. I could make my own.

A jar of Homemade Stem Ginger in Syrup

Now my investigation into how to make Homemade Stem Ginger in Syrup led me to the very interesting realisation that not only is it super quick and easy to make your own with so much more flavour intensity but the recipe is only a few steps away to making Crystallised Stem Ginger. If you like Stem Ginger in Syrup then you know you’re going to love Crystallised Stem Ginger, a beautiful sweet treat that’s delicious on its own or as cake decoration or as an accompaniment to a plain sponge or ice cream. So I couldn’t help myself. I am sharing both of these recipes.

Today I’m giving you the lowdown on how to make your own Stem Ginger in Syrup, followed by my next post on how to take that recipe one step further to create Crystallised Stem Ginger. If you’re still with me after that then you can choose to be treated to a very special recipe on how to use all your leftover syrup. We’re going to make the most delicious Salted Ginger Fudge.

A jar of Homemade Stem Ginger in Syrup

All of these recipes are great for your own personal use but they are also ideal if you are looking for a special homemade gift this season. The Stem Ginger in syrup is oh so useful and a lovely pressie for the home baker. The Crystallised Ginger will be appreciated by everyone, it is such a treat and so beautiful in a jar. There will be some very happy people on Christmas morning.

So let’s not dilly dally any more, let me light the way towards the recipe for Homemade Stem Ginger in Syrup.

Jars of Homemade Stem Ginger in syrup

If you make this Homemade Stem Ginger in Syrup recipe then please leave a comment below and/or give the recipe a rating. If you then go on to use this lovely ingredient as the VIP in your own baking or cooking creation then I’d also love it if you’d share it and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Homemade Stem Ginger in Syrup

Homemade Stem Ginger in Syrup

Homemade Stem Ginger in Syrup is sweet, spicy and much brighter than the shop bought stuff. It's so easy to make and is a wonderful ingredient for all types of recipes.
5 from 4 votes
Print Pin Rate
Course: Condiment
Cuisine: British
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 24 servings
Calories: 116kcal


  • 600 g fresh ginger
  • 600 g granulated sugar
  • 600 ml water


Day 1

  • Freeze ginger overnight to tenderise.

Day 2

  • Remove the ginger from the freezer and wait for about 5-10 minutes for the ginger to warm slightly then peel and slice into pieces. There should be about 450g ginger after peeling and chopping
  • Cook the ginger in a large saucepan with the lid on for 2½ hours in 1.4 litres water until the ginger is tender.
  • Drain the ginger but reserve water.
  • Then weigh the water, you will need about 600ml so add more water if it’s slightly less or pour some away if it’s more.
  • Pour the water back into the saucepan and add the granulated sugar.
  • Bring the water and sugar to a boil.
  • Add the ginger back in and bring back to a boil then simmer for 5 minutes.
  • Turn off the heat and behold your stem ginger in syrup.
  • To store your ginger, scoop out the ginger and pack into sterilised jars*, topping the jars up with the syrup to completely cover the ginger.


*To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.
Yield 2 380g jars
Do you want to go a step further for Homemade Crystallised Ginger? Then stay tuned for my next post…


Calories: 116kcal | Carbohydrates: 29g | Sodium: 4mg | Potassium: 103mg | Sugar: 25g | Vitamin C: 1.2mg | Calcium: 5mg | Iron: 0.2mg
Tried this recipe?Mention @FromTheLarder or tag #FromTheLarder!

If you are wondering what to do with all the leftover syrup once you have finished your Homemade Stem Ginger in Syrup then why not try this easy Salted Ginger Fudge recipe. It only has four ingredients and is absolutely delicious. You can download the recipe at the link below.

A plate of salted ginger fudge next to a piece of ginger


I absolutely love this Kuhn Rikon Piranha Y Peeler, Green and it’s excellent at peeling the fresh ginger for this recipe. It’s specifically designed for peeling smooth/fuzzy skins such as tomatoes, peppers, peaches, kiwi fruits but I use it for so much more. It has razor-sharp serrated stainless steel blade and grips securely so won’t slip and produces paper-thin strips so you don’t lose any of your precious ginger.

I find my Le Creuset Signature Cast Iron Round Casserole, 28 cm – Marseille Blue absolutely indispensable when I’m making any type of preserve or indeed anything in the kitchen. It’s very heavy duty but I use it for absolutely everything from pot roasts, stews and stocks to making jams and chutneys. It’s large enough that it is great for so many purposes from sweet to savoury. I have the signature marseille blue colour as when I bought it I wanted it to match the old Le Creuset saucepans handed down to me from my dad but you can get them in other beautiful colours. Different colours are different prices so you can definitely get a good deal if you choose a less popular colour.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Homemade Mixed Peel

Homemade Mixed Peel
Homemade Glacé Cherries

A cupcake on a cake stand next to some glacé cherries
Green Tomato and Stem Ginger Streusel Cake

overhead shot of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it


  1. Nicola Lagonigro says

    5 stars
    So happy to have found this! I’m making lime and ginger cheesecakes this weekend (from The Guardian web site this week, if anyone’s interested) and need both ginger and extra syrup. The only jars I can find near me in NYC are tiny and expensive, but ginger root and sugar are not, so I made a big batch this afternoon for less than $3, as opposed to $8 for a jar. Thank you Georgina.

  2. Mary Mitchell says

    I noticed you put the ginger in canning jars. For canning, how long do you water bath the jars or use a canning pressure cooker??

  3. what is the difference between grace and candied ? I have seen some recipes that you just add cherries to sugar and water and simmer for 1-2 hours. Will you get the same result ? Just trying to work out if there’s a sucker way and anyway I could use my pressure cooker as a method ?

    • Glace and quicker ! Typing too fast !

    • By using the traditional glace method the cherries throughly absorb the sugar syrup and are a preserve you can keep for a long time. You won’t get the same result if you simply cook them in a sugar syrup. The glace process almost seems to replace the cells of the cherry with its sugar components turning it into a cherry confection. However, you can achieve a nice result if doing it the quicker way, it’s just not the same. Are you talking about using a pressure cooker to make glace cherries or the stem ginger in syrup?

  4. Hi, I am going to make this recipe but want to use my pressure cooker. How much water would I need ?


  5. I’ve recently made the stem ginger, I am now in the process if making the crystallized ginger. Aside from the fudge you mentioned to use the syrup, do you have any recipes that you use stem ginger or crystallized ginger. Being in the US, I had never heard of stem ginger until watching Great British Baking and I really don’t know what to do with it. Thank you for your help

  6. My neighbor just gave me a ton of ginger so I’m planning on making your recipe today. After it’s done, do I need to store it in the frig, freezer or cupboard?

    • Hi Cindy, if the jars are well sterilised and the ginger completely submerged in the syrup then it will keep well in a cool dark place, like a good larder or pantry, for up to 2 months. Once open you should store in the fridge though where it will reside perfectly happily until the whole jar is finished (whenever that may be).

  7. I was wondering, how many ginger roots you need to equal 600g?

    • Hi Amy, ginger roots are very variable in size. I usually pick mine up from the grocer where it gets weighed but if you are buying in a supermarket then the packets you can buy from the UK are packaged up in 100g bags.

  8. Tony Alexander says

    Thank you so so much! I wanted to make a recipe from The Great British Bake Off, but couldn’t find stem ginger anywhere in my Midwest US city. I’ve now processed this, and am letting the jars cool. I look forward to using this in my white chocolate cheesecake.

  9. Thank you so much for this recipe! How long will this be good in the refrigerator please, expiry date? I like to include that when gifting food items. Thank you again.

  10. Bessie Fielding says

    Hi Georgina,
    Im going to try the stem ginger in my instant pressure pot, you advise 40 minutes cooking time but what is the water ratio to the stove top.

    • You will only need about 1 litre of water if you are using the Instant Pot. You need 600ml of the water for the next stage of the process so I expect you’ll be left with much more than that after you have cooked the ginger as the water doesn’t really boil away in the Instant Pot. Just discard the excess.

  11. Gill O'Brien says

    5 stars

  12. Eleanor Porteous says

    5 stars
    Just put my third batch on the stove . Lovey with rice pudding,ice-cream added to Madeira loaf topping cakes with marmalade sauce and many many more uses love it in ginger biscuits , just wondering if anyone had used pressure cooker to soften. Highly recommended recipe

  13. Katharine Davey says

    I am very conscious of energy saving and use a pressure cooker as much as possible. Can you tell me how long to cook the ginger first.
    Am looking forward to making Christmas gifts with your ginger recipes.. just what I was looking for !
    Kathie, Dublin, Ireland

  14. 5 stars
    Great recipe! I use it way more than I thought I would . It has become a staple in my pantry. I’ve used it in stir fry, kombucha, and baking. I am getting ready to make a huge 2nd batch. I did use the water bath in my processing.

  15. Hi I’ve just come across this recipe and am definitely making some for presents this year! Do you know roughly how many jars it makes? Thanks x

  16. kaylyn munro says

    Just learning about freezing ginger before using in any form makes this blog a great find!!

  17. Debra Palmer says

    I am looking forward to trying this recipe. One question, do you process your filled jars in a water bath to seal them as in making jam? Thanks for sharing your recipe.

    • Hi Debra, no. There is no need to process this Homemade Stem Ginger in a water bath as there is enough sugar syrup both absorbed into the ginger and around the ginger to preserve it. We Brits don’t use water baths very often but there is nothing wrong with processing it in a water bath if you would like. It definitely would ensure longevity in your pantry. 15 minutes should suffice.

  18. 5 stars
    Excellent recipe will try fudge next.

  19. Hi Georgina, I have a garden full of fresh ginger at the moment, and the harvest has begun. I live in Tropical Queensland. Your recipe for stem ginger in syrup looks fantastic, so I am cooking up the ginger now as per your recipe as I write this. Fingers crossed. Thanks for sharing, Pauline

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