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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.
- Freeze ginger overnight to tenderise.
- Peel and chop frozen ginger.
- Cook ginger in boiling water for 2½ hours until tender.
- Drain but reserve water (making up to 600ml), pouring back into saucepan.
- Add sugar and bring 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.
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.
Shop the recipe
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.
How to use the syrup
Stem ginger is stored in its cooking syrup but many recipes call for only the ginger itself to be used.
This fiery ginger syrup is an amazing ingredient which can be used in a variety of ways in its own right, from creating deliciously moist and flavourful cakes to delicious Salted Ginger Fudge to salad dressings and marinades.
If you want to learn more about how to use your leftover syrup and have access to these exclusive recipes then CLICK HERE >>> Leftover Syrup: Recipes & Tips.
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
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.
Are stem ginger & crystallized ginger the same apart from how they are stored?
I have read & re-read the procedures for stem ginger & for crystallized ginger and, having had a failure with another recipe after all that peeling of ginger & all that time invested in the process really don’t want to experiment to get my answer. Feeling pretty stupid at the moment.
Is the stem ginger done after the 5 minute simmer on Day 2? OR? Does the stem ginger require a Day 3 1-2 hour simmer and is then stored in its syrup?
No, they are not the same. The Stem Ginger in Syrup is preserved by storing it in the syrup. It is done after the 5 minute simmer on Day 2. The Crystallised Ginger is a drier ingredient and so in order to preserve the ginger for a length of time it needs further cooking in the sugar syrup so the ginger can absorb more sugar. It is then dried out overnight and rolled in sugar to look pretty. I hope that helps!
Thank you for your response. Now I understand!
What a great site you have. I have directed my sister to it telling her I stumbled over a site that makes gluten free enticing! She has a gluten/free daughter-in-law so is relearning how to bake.
Thank you so much!
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.
You are so welcome! Thank you for your feedback - and those cheesecakes sound delicious!!
I'll let you know when we've eaten them. I'll post a picture if they're a success!
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??
Hi Mary, I don't actually use the water bath for this recipe. I just used these canning jars to store the ginger because I collect them and love using them.
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?
Hi, I am going to make this recipe but want to use my pressure cooker. How much water would I need ?
Thanks
1 litre.
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
Hi Deanna, you've come to the right place. I have a bunch of ginger recipes here for which you can use either stem ginger or crystallised ginger interchangeably! Lemon Iced Stem Ginger Parkin, White Chocolate Ginger Cheesecake, Apple and Stem Ginger Chutney, Green Tomato and Stem Ginger Streusel Cake, Strawberry Stem Ginger Sangria, Lemon and Ginger Cake
Try looking for Mary Berry's stem ginger Grantham recipe which uses both the stem ginger and syrup. I highly reco.e d it
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).
thank you for your response.
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.
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.
You are so welcome, I love a stem ginger and white chocolate cheesecake!
Tony - this is exactly why I will be making this! For the white chocolate ginger cheesecake!
Thank you Georgina!
It's worth it for sure!! You're welcome!
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.
If it's being kept in the fridge then it will keep for a long long time. However, I would put a 6 month expiry date on the stem ginger to be conservative.
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.
Excellent
Thank you - so happy you like the recipe!
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
Hi Eleanor, I recommend about 40 minutes in the pressure cooker to soften the ginger. Happy you like the recipe!!
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
Hi Kathie, you can cook the ginger for about 40 minutes in your pressure cooker, as opposed to the 2 1/2 hours stated for cooking the ginger on the stove.
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.
That's brilliant! I love the idea of using it in kombucha - I must give it a go!!
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
It makes 2 x 380g jars. It makes such good presents!!
Just learning about freezing ginger before using in any form makes this blog a great find!!
Thank you! It's a really good tip!
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.
Excellent recipe will try fudge next.
That's great! Let me know how the fudge goes!
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
Gosh a garden of fresh ginger sounds heavenly!! I hope you like the final result of the recipe!!