Homemade Stem Ginger
Homemade Stem Ginger is so easy to make and so much better than shop bought. Chop finely and add to ginger cakes, puddings or biscuits for a real ginger hit. The syrup makes a delicious ginger cordial.
We really love ginger here at the Kitchen Shed and often use our Homemade Stem Ginger in savoury recipes too. It adds warmth to a sticky glaze for roast pork and takes our sticky ribs marinade to the next level of tastiness.
Homemade Stem ginger is the perfect recipe to try if you’re new to preserving or jam making. Having said that, it’s even easier to make than jam since there’s no thermometer required. You simply cook peeled ginger in water until tender and make a syrup with sugar.
There’s a slight sense of sadness here at the Kitchen Shed as we pack things away for the winter and wind down the freezer contents.
I thought I’d pretty much worked out how to use up all our frozen food until I discovered a bag of ginger which was way too much for a stir fry or curry for two.
Seemed to me there was only one thing to do, make some stem ginger and take a jar or two with us to Guernsey to enjoy over the winter.
What Is Stem Ginger ?
Stem Ginger is the preserved fresh young roots of the ginger plant. The roots are are peeled, sliced and cooked in sugar syrup.
How To Buy Fresh Ginger Root
You can buy fresh ginger roots from supermarkets as well specialist stores in the UK.
Choose pieces of fresh ginger root with firm, unwrinkled skin that is thin enough to scrape away with your fingernail.
Tough, thick skin is a sign the ginger is old and dried out.
Any root that feels light in weight or has a wrinkled skin should be avoided as no amount of simmering will soften it.
How To Make Stem Ginger
Stem ginger is much easier to make than you might think – it’s a case of peeling and slicing the ginger into chunks, covering with water and cooking until tender.
Although some recipes use an “all in one” approach, I prefer to drain the cooking water from the ginger and use it to make a syrup – this way you have greater control over the quality of your syrup because of the more accurate water to sugar ratio.
The ginger is added back to the pan with your syrup and simmered for twenty minutes before transferring ginger and syrup into a sterilised jar.
How To Sterilise Jars
I like to sterilise jam jars in the microwave.
Simply clean them as normal and rinse but whilst they are wet, pop them in the microwave for two minutes on full power.
Remember the jars will be very hot, so remove with care.
Alternatively, wash jars in the dishwasher on a hot cycle.
Always sterilise more jars than you think you will need.
Top Tips For The Best Stem Ginger
Buy fresh young ginger roots.
Freeze overnight before cooking.
A note on Sugar Syrup:
Make sure the sugar is dissolved before bringing to the boil.
To test if the sugar is completely dissolved scoop out a small amount of the syrup with a spoon.
You should not be able to see any sugars crystals in the liquid.
Do not stir the sugar syrup once the sugar has dissolved or the sugar will crystallise.
How Long Does Homemade Stem Ginger Last ?
Stem Ginger will last up to 12 months stored in a cool, dark place. Once opened, store in the fridge and use within 2 months.
Ways To Use Stem Ginger
Stem Ginger adds a fiery ginger hit to all manner of desserts, tarts, puddings, cakes and biscuits.
The syrup can be used in cocktails, drinks, or added to ice cream and salads.
You’ll find Stem Ginger in savoury dishes too. From sticky ribs, roast pork and chicken to steamed fish. In fact, the list is endless.
Homemade Gift Ideas
I love making gifts for friends and family and Homemade Stem Ginger regularly finds its way into our Christmas hampers. Here’s some of my reader’s favourite homemade gift recipes.
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Homemade Stem Ginger
Equipment
- Large Saucepan
- 2 x 500g Preserving Jars or equivalent
Ingredients
- 650 g fresh ginger root
- 600 g caster sugar or superfine sugar
- 1.5 litres water reserve 600 ml of liquid after cooking
Instructions
- Freeze ginger overnight.
- Remove the ginger from the freezer.
- Peel the ginger and cut into 2 cm thick slices.
- Add the ginger to a pan and cover (by a couple of centimetres) with water. Bring to the boil, cover and simmer for about an hour and a half to 2 hours until nice and tender.
- Drain the tender ginger pieces and reserve the cooking water. Set to one side while you make a syrup.
- Measure 600 ml of the ginger cooking liquid and add back to your pan along with the sugar.
- Return to a gentle heat and stir to dissolve the sugar – once the sugar has dissolved stop stirring. Bring to a boil and simmer gently for about 15 to 20 minutes until you have a nice thick syrup.
- Add the cooked ginger back to the pan and simmer gently for 20 minutes before transferring ginger and syrup into a sterilised jar and sealing. Store in a cool, dry place for up to a year.
Video
Notes
Pin Homemade Stem Ginger For Later
I’m entering Homemade Stem Ginger into Corina’s food challenge Cook Once Eat Twice over at Searching for Spice.
Hi There,
I have been boiling my ginger pieces for two days. They are not plump and yellow rather dark brown and hard. What am I doing wrong?
Thank you,
Ulrika
Hi Ulrika, that does sound strange. Maybe it’s the fresh ginger you are using, the older ginger is tougher but freezing it usually tenderises it. It’s best to bring the ginger to a boil and simmer gently for an hour, so boiling for 2 days may have overcooked the ginger. The only thing I can think of besides the ginger is that if you added sugar to cook the ginger, sugar does tend to harden if added before the ginger is nice and tender. Hope this helps, do let me know how you get on.
Hi Sarah, I really wonder if the roots you can buy in the supermarket are tender enough because I had the same experience. I will try again, freezing for a few days before the cooking. Thanks for this suggestion.
Graham
You’re welome Graham, let me know how you get on.
Hello Sarah, do you keep the stem ginger refrigerated once made and how long does it keep?
Thank you .
Hello Mary, I haven’t kept mine in the fridge and it’s kept well, there is no sign of mould growth. I’ve got a couple of jars on my pantry shelf I made last October and it is still good to use. I’m hoping it will keep for 12 months like jams or preserves and I’ll update my post this October once I can be sure. Hope this helps 🙂
So glad I found this. I have hunted everywhere here in Los Angeles for stem ginger with no success and could only find it online. Americans have no idea what it is. I can’t wait to make my own batch now. Thank you!
Hi I was just wondering if the ginger needs defrosting before starting this recipe? It does look delicious. Also how long does it keep for unopened?
Hi Hannah, thanks for stopping by. Yes the ginger does need to be defrosted before starting. As far as how long the ginger keeps, I’ve made a few jars now and I’ve got a jar that is 6 months old and still ok. I”m going to keep it a year and try it just to check it will keep for that long like other sugar based preserving methods. Thanks for stopping by and do let me know how you get on 🙂
I’m late to the party here – hello from Virginia!
I took it right out of the freezer and skinned it while it was still almost frozen – the skin just flies off. I doubled the recipe to put in little jars as part of Christmas baskets, and of course a bigger jar for myself. Melanie from Los Angeles, Virginia is still so culturally English that it isn’t impossible to find, but the Vietnamese grocery has it in big boxes for practically nothing, so the combination is perfect! Thank you, Sarah!
I love stem ginger and hadnt thought of making my own either. If I can find the time will give it a try if not before Christmas then after.
Thanks Jacqui, if you love stem ginger you’ll love homemade as you get a much purer taste. Do let me know how you get on.
Thank you for sharing! I love this idea!
You’re most welcome Antonia, thanks for popping by and sharing on Twitter 🙂
Well, I’m so very glad I saw this post on #cookonceeattwice. I love the idea of making your own stem ginger and I’ve now learnt you can freeze ginger – wow! What brilliant Christmas gifts these would make.
Thanks Choclette, glad you saw the post on #CookOnceEatTwice. The ginger grates much more easily when it’s frozen too so it’s a win win situation.
This is pretty cool and not too complicated to do. I wonder what is the flavor like?
Thanks Boris, the flavour has all the ginger fruitiness and heat with a delicious sweet finish, perfect for ginger cookies or a cake.
Such a lovely idea to make your own stem ginger. It would make such a great gift.
Thanks Kate, I’ve made two more batches since so I have enough for gifts – I am saving a jar or two for us though 🙂
I love ginger whether its in savoury dishes or in desserts. But I have never tried homemade stem ginger before, sound really aromatic and delicious. Will definitely give this a go. 🙂
Thanks Daphne, if you love ginger then you’ll enjoy trying stem ginger, do let me know how you get on 🙂