Stem Ginger in Syrup
Servings: 40 servings
Calories: 117kcal
Ingredients
- 1 kg Root Ginger
- 1 kg Granulated Sugar
- 2.3 ltr Water
Instructions
- Break the ginger up into pieces that are easily peeled and then put all of the ginger in the freezer overnight or up to 24 hours. This will tenderise the ginger.
- Take the ginger out of the freezer and leave it for about 10-15 minutes to warm up a bit (otherwise you'll freeze your fingers!) and then peel and cut into chunks.
- Simmer the ginger in about 2.3 litres of water for about 3 hours until the ginger is tender.
- Drain the ginger but don't get rid of the water, you're going to need it!
- Measure the water you have. You need about 1 litre of water so if it is less, add a bit and if it is more pour a bit away.
- Put the water back into the pan along with the sugar and gently bring it up to a boil.
- When it's boiling and the sugar is thoroughly disolved, add back the ginger and simmer for about 10 minutes.
- Spoon out the ginger and pack it into sterilised jars and then top up with the syrup ensuring that the ginger is completely covered. It'll store for ages and ages but we bet it won't last that long!
Nutrition
Calories: 117kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 104mg | Fiber: 1g | Sugar: 25g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg