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.

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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.

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.

Ingredients needed

• Fresh root ginger
• Granulated sugar
• Water

Step by step instructions

For full recipe instructions go to the recipe card at the end of this post. 

1. Freeze ginger overnight to tenderise.
2. Peel and chop frozen ginger.
3. Cook ginger in boiling water for 2½ hours until tender.
4. Drain but reserve water (making up to 600ml), pouring back into saucepan.
5. Add sugar and bring to a boil.
6. Add the ginger back in and bring back to a boil then simmer for 5 minutes.
7. Turn off the heat and behold your stem ginger in syrup.

How to store

• 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.
• If the jars are sterilised then the ginger will keep well unopened in a cool dark place for up to 2 months.
• Once opened, store the jars of ginger in the fridge.

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.

This post explains how to make your own Stem Ginger in Syrup, but to take the recipe one step further then you could go on to create Homemade Crystallised Stem Ginger.

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.

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

More homemade recipes you'll love

• Homemade Mixed Peel
• Homemade Glacé Cherries
• Homemade Lemon Powder
• Homemade Crystallised Ginger

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.

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Homemade Stem Ginger in Syrup

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.

4.93 from 14 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Condiment

Cuisine British

Servings 24 servings

Calories 116 kcal

Ingredients

  

1x2x3x

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

Instructions

 

Day 1

1. Freeze ginger overnight to tenderise.

Day 2

1. 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
2. Cook the ginger in a large saucepan with the lid on for 2½ hours in 1.4 litres water until the ginger is tender.
3. Drain the ginger but reserve water.
4. 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.
5. Pour the water back into the saucepan and add the granulated sugar.
6. Bring the water and sugar to a boil.
7. Add the ginger back in and bring back to a boil then simmer for 5 minutes.
8. Turn off the heat and behold your stem ginger in syrup.
9. 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

But what do you do with all that delicious ginger syrup once you've used up your stem ginger? For exclusive tips and recipes including an amazing Salted Ginger Fudge then click here >>> Leftover Syrup: Recipes & Tips.

Do you want to go a step further for Homemade Crystallised Ginger? Then stay tuned for my next post…

Nutrition

Calories: 116kcalCarbohydrates: 29gSodium: 4mgPotassium: 103mgSugar: 25gVitamin C: 1.2mgCalcium: 5mgIron: 0.2mg

Have you tried this recipe?Please leave a review and star rating which helps support From The Larder and allows me to keep sharing free recipes.