Homemade Stem Ginger in Syrup

Last Updated on April 22, 2019 by Georgina Hartley

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.

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 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.

Print Pin Rate

Course: Condiment

Cuisine: British

Keyword: homemade stem ginger in syrup, stem ginger in syrup, stem ginger in syrup recipe

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

Servings: 24 servings

Calories: 116kcal

Author: Georgina Hartley

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

*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…

Nutrition

Calories: 116kcal | Carbohydrates: 29g | Sodium: 4mg | Potassium: 103mg | Sugar: 25g | Vitamin C: 1.5% | Calcium: 0.5% | Iron: 0.9%

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.

DOWNLOAD

SHOP THE RECIPE

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 Glacé Cherries

Green Tomato and Stem Ginger Streusel Cake