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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.
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.
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.
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.
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.
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.
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If you make this Homemade Stem Ginger in Syrup recipe then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for 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 versions and variations of my recipes.
Homemade Stem Ginger in Syrup
Ingredients
- 600 g fresh ginger
- 600 g granulated sugar
- 600 ml water
Instructions
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.
Notes
Nutrition
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.
Have yet to try this recipe. But I was wondering, would I be able to substitute granulated sugar for cane or palm/coconut sugar? Or any other healthier form of sugar?
Hi Kris, I'm afraid I haven't tested the recipe with any sugar substitutions so I can't say for sure.
Thank you for posting this and the follow up recipes . Wonderfully explained and had no idea before this , so very helpful indeed.
You are most welcome!
I am wondering how I can store this ginger if I don't cover it with the syrup. I prefer it to not be so sweet. Thanks
Hi Sue, I can't suggest another preserving technique as the sugar syrup is an important part of this traditional recipe. What I can recommend though is that you can wash the syrup off when you go to use the ginger which will reduce some of the sweetness.
So simple and really good. I was surprised at how easy this was to make. The recipe scales down easily and I was able to make a medium sized jar of stem ginger for the princely sum of 32p. Brilliant, thank you Georgina.
You are most welcome Annie!
Hello Georgina.
I am about to embark on the ginger in syrup journey, it's four a.m. and can't sleep.
I have read the recipes, syrup and crystalized. Can i ask why you only boil the ginger in the syrup for 5 minutes and yet to make the crystalized it gets another one or two hours? Or have I got it all wrong!
Fiona
Hi Fiona, you have got it right. The reason is that the stem ginger in syrup is stored in the syrup so you don't need the ginger to absorb as much sugar (which will keep it well preserved) during the initial boil. The crystallised ginger needs more syrup to permeate it as it is stored as a dry ingredient and in order that it will preserve well it needs a longer boil in the syrup. I hope that helps!
Making second batch. I gave jars away as gifts and they were very much appreciated. Would recommend the recipe. Have added to biscuits, puddings. It is a real treat!
Hi Sue - that's great - you are right, it is a really special treat!
It's midnight in Texas and I'm sitting here printing all these lovely recipes! I've never even heard of stem ginger or lemon powder or some of the other amazing delights as I have found here. But I am a baker so I will be trying them all! Thank you so much for enlightening me!
It's a pleasure - let me know when you try them what you think!!
Made both the stem and the crystallised ginger, oh my word if you like the taste of ginger you must have a go at this the results are delicious .
That's lovely to hear - thank you so much for your feedback!
First attempt worked well. Most enjoyable with breakfast cereal and plain yogurt and honey.
So now going to make some more!
That's great - thank you for your feedback!!
Thank you for the stem ginger and other ginger recipes. The detailed weights are a great help for a quality outcome. I’m in Tucson, Arizona, US. It’s sunny and warm today, and I’m watching the British Baking Show Masterclass to get in the Christmas spirit. They called for stem ginger, and I’m so pleased to have found your site. Happy Christmas.
Hi Mary- I'm happy you found my website too! Stem ginger is so delicious - I'm sure you'll love it!!
I had made the stem ginger which I was using to try out different gingerbread recipes as I struggled to find any in local shops, I then noticed the chrystalised ginger recipe which I am at the cooling stage of, I had stolen lots of the ginger syrup for baking/drinking so all I was left with was a small amount of Amber nectar and jewels of gooey, burn ginger delights........ My only issue now is resisting eating them whilst nice and warm! Thank you for great recipes
Hi Lisa - that's brilliant. You can never have too much ginger in the kitchen!
I really want to give these as gifts. Do I process them in a waterbath? If so for how long? Or can I just sterilize the jars and boil the lids and they will seal on their own and still be safe for longer storage? Thanks
Hi Kim, you can process this in a waterbath for 10 minutes. Usually I just sterilise the lids and jars and as long as the ginger is submerged in the syrup then it will keep well in a cool dark place for up to 3 months. Once opened it must be kept in the fridge.
Can't wait to make it to use in Mary Berry's White Chocolate with Ginger Cheesecake!
I wouldn't dare to compete with Mary Berry but I have a recipe for White Chocolate and Ginger Cheesecake too!! (Just in case you want to compare!!)
Hi there! I’m getting ready to make this both to use myself as well as give as a gift. I am wondering how to store the jars once done? Do they need to be refrigerated? Or refrigerated when opened? Thanks so much!
Hi Anna, they don't need to be refrigerated before they are opened - they last a good 6 months. I do refrigerate once opened as it prolongs the shelf life - they last for months in the fridge.
Just asking. I know it sounds stupid. But in what way and how can you use this. Lovely recipe. Wud love to make and just keep it like that. Please reply
I have a load of recipes which you can use the stem ginger in:
White Chocolate Ginger Cheesecake
Lemon Ginger Cake
Stem Ginger Parkin
Green Tomato Stem Ginger Streusel Cake