Fresh Gingerroot Preserve Recipe
Yield: 3 6 oz jarsRecipe by luhu.jp
Ingredients:
1 lbs: Fresh gingerroot,
2 cup: Sugar,
Water,
1/2 tsp: Cream of tartar,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
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