( Please see the sections on "Hints" and Conversion Tables
|1 lb (500g) fresh, young, ginger
||2 cups (1 lb/ 500g) white sugar
|½ cup ( 125ml ) water
ginger carefully with a paring knife to remove the outside tissue. Cut the
Ginger into small pieces, about ¼ inch (1 cm) square, and drop them into
a bowl of cold water as you cut them. Leave aside for one hour and then
Place the ginger in a saucepan and just cover with cold
water. Bring the water to the boil, and cook the ginger for 5 minutes, then
drain. Repeat the process of just covering the ginger with water and bring to
the boil again. Reduce the heat and simmer the ginger for 30 minutes. The ginger
should be just tender. Check with a fine skewer and drain.
Place the sugar and water in a small saucepan and stir well
over a medium heat until all the sugar is dissolved, about 10 minutes. Add the
ginger and simmer for about 20 minutes, stirring occasionally. Distribute
the ginger between sterilized jars, add the syrup and seal. Store the ginger in
a cool dark place.
Makes about 4 cups
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