Ginger Preserves

Ingredients

• Pare roots of green ginger
• allow one and a quarter pounds of sugar for every pound of ginger
• a cup of water for every pound of sugar

Method

1. 1

   Pare ginger and soak in cold water for fifteen minutes.

2. 2

   Boil in three waters until tender, then drain and lay in ice water.

3. 3

   Boil sugar and water until clear, then add ginger and let stand for twenty-four hours.

4. 4

   Reheat syrup and pour over ginger, repeating after a week.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 492. The excerpt below is the record exactly as published.

GINGER PRESERVES. Pare roots of green ginger and lay in cold water fifteen minutes ; boil in three waters (changing hot for cold every time) until very tender ; drain and lay in ice water. For the syrup allow one and a quarter pounds of sugar for every pound of ginger, and a cup of water for every pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.