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home > recipes > sauces and condiments > ginger preserves
1 pound fresh gingerroot 2 cups sugar Water 1/2 tsp. cream of tartar Peel gingerroots and cut into bite-size pieces. Soak peeled ginger in cold water to cover for 1 hour. Drain and cover with fresh cold water. Bring to a boil and cook for 5 minutes. Drain, cover with fresh cold water, and boil again for 5 minutes or until tender. Drain and reserve. Combine sugar and 1 cup water and cook, uncovered, for 5 minutes or until thick. Add gingerroot and cream of tartar. Bring to a boil and boil for 2 minutes. Place in sterilized jars, seal, and store in a cool place. (I water bathed for probably 10-15 minutes.) Makes three 6-oz. jars.

Ginger Preserves


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keyword: ginger
keyword: preserves
recipes for sauces
recipes by barbschaller
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(posted December 14, 2004)

1 pound fresh
gingerroot
2 cups
sugar
Water
1/2 tsp.
cream of tartar

Peel gingerroots and cut into bite-size pieces. Soak peeled ginger in cold water to cover for 1 hour. Drain and cover with fresh cold water. Bring to a boil and cook for 5 minutes. Drain, cover with fresh cold water, and boil again for 5 minutes or until tender. Drain and reserve. Combine sugar and 1 cup water and cook, uncovered, for 5 minutes or until thick. Add gingerroot and
cream of tartar. Bring to a boil and boil for 2 minutes. Place in sterilized jars, seal, and store in a cool place. (I water bathed for probably 10-15 minutes.) Makes three 6-oz. jars.


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