Homemade Crystallised Ginger

Homemade Crystallised Stem Ginger (or Candied Ginger) is a spicy treat. Excellent as a little nibble with some coffee, an adornment to baked goods or given away as a beautiful sparkly gift.

close up shot of a pot of Homemade Crystallised Ginger

Did you have a go at Homemade Stem Ginger in syrup already? If you have then you’ll be streaks ahead in this recipe as Homemade Crystallised Stem Ginger is pretty much the same method but with a couple of extra steps.

But first things first.

What is the difference between Stem Ginger and Crystallised Ginger?

In UK supermarkets the most commonly found ginger products in the baking aisles are Stem Ginger and Crystallised Ginger. The ingredient known as Stem Ginger is balls of ginger preserved in a gingery syrup which I tackled in my previous recipe for Homemade Stem Ginger in Syrup. Crystallised Ginger is the same preserved ginger but it is dried and rolled instead in a coating of sugar.

Since Stem Ginger is kept in its syrup it’s a much softer ingredient and excellent baked into cakes, cookies or in savoury dishes where it adds a hot sweetness You can use Crystallised Ginger in exactly the same way but it has a firmer grittier texture and probably not recommended for savoury dishes due to its sugar coating. Crystallised Ginger is also the better candidate for the decoration of baked goods and really comes into its own as a standalone treat with a cup of tea.

overhead shot of a pot of Homemade Crystallised Ginger

Crystallised Ginger really is quite easy to make. You should follow all the simple steps to make the Stem Ginger in Syrup which includes an initial simmer in water to tenderise the ginger followed by a couple of hours cooking in sugar syrup. However, whereas at this point you would decant the ginger with its syrup into jars for the previous recipe, here you remove the ginger from the syrup, dry it on a wire rack then roll in sugar.

Ways to use leftover ginger syrup

With this recipe you will be left with the most deliciously fiery ginger syrup which will really come into its own in your kitchen. Keep it in a jar in the fridge alongside your ginger for a dozen uses:

  • Topped up with prosecco for Gingerbread Bellinis
  • Used instead of honey in your marinades
  • Drizzled over ice cream, cakes, porridge
  • In salad dressings
  • Poured into coffee for the best Gingerbread Lattes
  • Or as the basis for this amazing 4 ingredient Salted Ginger Fudge

Crystallised Ginger makes a stunning homemade gift, all golden and sparkly in its jar. Alternatively it could be displayed resplendent on a cheeseboard or served with your after dinner coffee.

mid shot of a pot of Homemade Crystallised Ginger

If you make this Crystallised Ginger 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.

Print Recipe
Homemade Crystallised Ginger
Homemade Crystallised Stem Ginger (or Candied Ginger) is a spicy treat. Excellent as a little nibble with some coffee, an adornment to baked goods or given away as a beautiful sparkly gift.
mid shot of a pot of Homemade Crystallised Ginger
Course preserve
Cuisine British
Keyword ginger
Prep Time 25 minutes
Cook Time 3 hours
Passive Time 2 days
Servings
1x 500g jar
Ingredients
  • 600 g fresh ginger
  • 600 g granulated sugar + 100g extra sugar to roll
  • 600 ml water
Course preserve
Cuisine British
Keyword ginger
Prep Time 25 minutes
Cook Time 3 hours
Passive Time 2 days
Servings
1x 500g jar
Ingredients
  • 600 g fresh ginger
  • 600 g granulated sugar + 100g extra sugar to roll
  • 600 ml water
mid shot of a pot of Homemade Crystallised Ginger
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. Remove from the heat and leave to cool. Then cover the saucepan and leave overnight.
Day 3
  1. Place the pan back on the heat. Bring the ginger in syrup back to the boil and turn down to simmer with the lid on for 1-2 hours until the syrup is thick and the ginger is translucent and very tender.
  2. Remove the ginger with a fork onto a wire rack to cool and dry overnight.
  3. Roll the dry ginger in sugar and store in a sterilised glass jar.*
Recipe Notes

*I store my Crystallised Ginger in the fridge where it lasts for about 3 months.

But what do you do with all that leftover ginger syrup? Try this 4 ingredient Salted Ginger Fudge. You don’t have to make this fudge the same day that you made the Crystallised Ginger. Take a break, wait a day or so. Your syrup will sit happily covered at room temperature whilst you find more time.

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

If you like this recipe then you may like…

Homemade Stem Ginger in Syrup

An open jar of Homemade Stem Ginger in Syrup

Homemade Mixed Peel

Homemade Mixed Peel
Homemade Glacé Cherries

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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.

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.

Print Recipe
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.
Homemade Stem Ginger in Syrup
Cuisine British
Keyword ginger
Prep Time 15 minutes
Cook Time 3 hours
Servings
2 380g jars
Ingredients
  • 600 g fresh ginger
  • 600 g granulated sugar
  • 600 ml water
Cuisine British
Keyword ginger
Prep Time 15 minutes
Cook Time 3 hours
Servings
2 380g jars
Ingredients
  • 600 g fresh ginger
  • 600 g granulated sugar
  • 600 ml water
Homemade Stem Ginger in Syrup
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.
Recipe 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.

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

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

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 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