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