Homemade Stem Ginger

Homemade Stem Ginger is so easy to make & so much better than shop bought. Chop finely & add to ginger cakes, puddings or biscuits for a real ginger hit. The syrup makes a delicious ginger cordial.

4.99 from 85 votes

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Course: Baking

Cuisine: British

Prep Time: 10 minutes

Cook Time: 2 hours 30 minutes

Freezing time: 12 hours

Total Time: 2 hours 40 minutes

Servings:

Calories: 118kcal

Author: Sarah James

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

The recipe can be easily halved, doubled or tripled.

Buy fresh young ginger roots.

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.

Nutrition information is approximate and meant as a guideline only.