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.
I quadrupled the quantity for the boiling of the ginger and then made two batches of the ginger sugar syrup. Extremely flavoursome. A new recipe added to my other culinary feet’s. Many thanks for the use of your online recipe☺️
Alison Dorset uk.
My daughter made some and gave me a bottle for Christmas – WOW! now just have to made LOTS of bottles for myself – so easy. Thanks for sharing.
I’m in the US and was wondering if the sugar in this recipe should be white, brown or Demerara?
Thank you.
Hello Kirk, sorry for the very late reply but I’ve been on a break from my blog. White sugar is the sugar to use, I’ll put it into the recipe to avoid confusion. Thanks for getting in touch.
I can’t wait to make this! Do you seal the jars in a canning bath like preserves?
Hello Tammy, sorry for the very late reply but I’ve been on a break from my blog.
The stem ginger will last stored on the shelf in a sealed jar. Cooking the ginger in a high sugar syrup is enough to preserve it. Here in the UK we only use the water bath method for preserves made without sugar, salt or vinegar like tomatoes. Hope this helps.
Are you putting the finished product in a hot water bath to seal the canning jars? Is that why you are getting the self life? How long will it last if you just put it in a jar, did not seal it, and placed it in the fridge? It looks wonderful, but I am trying to figure out how to store the finished product… In the fridge, not sealed…. or canned/sealed on the shelf?
Hello Kim, apologies for such a late reply but I’ve been on a break from my blog. The stem ginger will last stored on the shelf in a sealed jar. Cooking the ginger in a high sugar syrup is enough to preserve it. Here in the UK we only use the water bath method for preserves made without sugar, salt or vinegar like tomatoes. Hope this helps.
Really simple and straightforward – thank you!
Used the stem ginger I made in a recipe a friend gave me for ginger and lime ice cream – divine!
I just made this and it turned out perfectly. I have not yet tried it but it does look exactly the same as yours. I had my ginger frozen for about 2 weeks prior to making it. Thank you so much for this recipe for those of us in the USA and who want to make everything from scratch with high quality ingredients.
I love this recipe! It was easy, well written, and delicious. I love the syrup so much I run the risk of using it all before I use all the ginger. I wanted to give it 5 stars but the page won’t let me.
Love ginger it’s so good for you, I’m going to give this a go but use stevia instead of sugar, this may reduce the shelf life but that’s ok. Putting my ginger in the freezer now ready for making tomorrow, that’s a great tip. Thank you
It’s a pleasure to share Christine, do let me know how you get on with the stevia.
Can you use cinnamon in stem ginger, and if so, how much. I use 325 grms fresh ginger to 1.5 cups sugar & 150 mls ginger cooking water. I cook the ginger first (covering & simmer in fresh water around 1 hour; then cook a 2nd time using 150 mils of 1st ginger cooking water, for a more gingery taste). Put in sterilised jar
Hi Hilary, cinnamon is a good idea to add to the stem ginger, the flavours go so well together. A small stick of cinnamon would be plenty as it is a strong spice. Thanks for popping by and do let me know how you get on.