[cheshirecheese]

Does anyone have a tried and tested recipe for making stem ginger in syrup?  I've found one or two on the internet, but they all vary slightly in terms of the method used.  One says to soak in cold water overnight after peeling, some specify cooking in three changes of water (why??!), whereas another just says to boil until tender and then reserve the water for making the syrup (which sounds sensible to me!).

All contributions gratefully received!  

[Dopey113]

I love stem ginger, i planted some ginger last week, i was told the little nodes, if you cut them off they will from (I hope)

What would you boil them and throw away the water with all that flavour in it??? (unless you didn't like ginger!!)

[mumofstig]

The 3 boilings are to make the fibres in the ginger root soften, mum used to make it but I can't be 100% sure.

This simple recipe seems about right to me
http://food52.com/hotline/7264-anyone-know-how-to-make-stem-ginger-in-syrup

[viettaclark]

I think the idea is to use young ginger which has thinner skin and is less woody and bitter. Peel and chop into marble sized pieces then boil up in water until soft (like testing spuds) Then chuck that water because it's not very nice!
Make a sugar syrup with 1/2 pint water, 10 ozs granulated and 2 ozs muscovado. Boil til syrupy. Add the ginger peces and cook for a few minutes. Put into warmed sterilized jars and cover with syrup. Tap to remove air bubbles and seal.
Should be left for a week or so to let the flavour come through.
You can put a bit of ginger wine in the jar if you want.

[Dopey113]

viettaclark

You have to send me some so i can do a test taste..... about 4 jars should do nicely 

[Lawrence]

I found a recipe some time ago for home made cough medicine.
You started with a simple syrup, (sugar and water) and some Honey, add some chopped Ginger, and boil until the Ginger is tender.
Then you throw away the Ginger!!!!!

Seems to me that you could kill two birds with one stone here.

[cheshirecheese]

Thanks everyone - am definitely going to give this a go ,,, although maybe I'll give the cough mixture a miss for now!!  

[Lawrence]

Thats a shame because it actually worked really well.

[fiano60]

I for one would be very interested to hear how you get
oh also which receipe you used good luck 

[cheshirecheese]

I'll certainly let you know how I get on - should give it a go this weekend!

[cheshirecheese]

Well, I made it!  In the end I used the following recipe, which is very straightforward - although I didn't make quite as much syrup as she said because I had some I'd saved from a jar of Sainsbury's stem ginger.  I just added that when the syrup was the right consistency along with the cooked ginger for about five minutes at the end.  Also, I bottled it while still hot rather than leaving it to get cold, as I didn't want to have to keep it in the fridge until it's opened.  I'll do a taste test after a week and let you know what it's like!

http://blogs.food24.com/sous-chef/2012/03/15/preserved-ginger-easier-to-make-than-you-think/