Preserved ginger

Yield: 1 Servings

Measure Ingredient
1 pounds Ginger root
Water to cover
1 cup Sugar
1 cup Water
½ teaspoon Cream of tartar

MM BY HELEN PEAGRAM

Scrape thin outside bark from ginger and wash. Cut into slices. Boil til tender in water. Drain; set aside. Boil sugar and water together til a thick syrup is formed. Add ginger and cream of tartar. Bring to a boil and simmer 3 minutes. Put into sterilized jars and seal.

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