• Homemade Stem Ginger

Simply Stem Ginger

Post updated with instructions on how to make Stem Ginger in the Instant Pot! Scroll down to the recipe for the how to. 

Oh this is a good one. And more simple than you might imagine. A few Saturdays ago, it was a sunny afternoon and me and Hungry Hubby had returned home with our shopping and a handful of freebie magazines I’d collected as we shopped. One happened to be the Tesco magazine. For the non-UK readers, it’s a freebie mag you pick up at the checkouts of Tesco and you’d be surprised at how often there is a gem of a recipe in there, just like this one. And the recipe in question is for how to make your own Stem Ginger.

This really could not get easier and if you feel nervous about preserving or making jam, this would be an excellent introduction. You simply boil some peeled ginger until tender then add sugar and cook until a syrup forms around it. Crikey, I barely need to write up a recipe for it but I will elaborate just a smidge more here.

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Depending on where you are in the world, you may know stem ginger as candied, glacé or even Chinese ginger (although a Chinese friend of mine has never seen it sold under that guise in China itself). Crystallised ginger is a different animal but only slightly so, as you cook the ginger and allow the sugar to crystallise around it, rather than adding water to make a syrup.

One of the things I love about this recipe is you could make a single jar’s worth or a vat full of the stuff, as long as you know the weight of you peeled ginger and have the equivalent amount of sugar, you are good to go. I think it would be a magnificent idea to make a big batch that you good bottle up and give away as gifts – especially around Christmas time.

You could even use more water and sugar and bottle up the syrup separately to the ginger to use on ice creams, to ripple into mascarpone and sandwich sponge cakes with, to dribble onto your breakfast yogurt, to perhaps add to soda water with a twist of lime. Let your imagination run riot.

Just look at that colour. I had a couple of stem ginger nuggets remaining from a store-bought jar (which may interest you to know cost more than three times the amount of this homespun version) and I compared and contrasted. The store-bought looked pale and the syrup runny and almost colourless. I suspect they cook the ginger then pour over a ton of simple sugar (sugar and water) rather than simmering the two together to get as much ginger flavour as possible into the syrup.

Also, the fragrance, not to mention the flavour of the homemade stem ginger was oh so more potent. I picked up a large piece of fresh ginger root and used it the same day so its skin was moist and the flesh tender. Those who love ginger as I do will surely love its fiery heat as much as the palate cleansing, well-being inducing juicy flavour. Making this yourself is not only cheaper than buying a jar, it is worlds apart in the flavour stakes.

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Once you have your stem ginger and you have finished clapping your hands with joy, you need to know what to do with it. A quick typing of “ginger” into the search box on this blog will show you just how much of a ginger nut I am. Us Brits love the stuff and if you have never tried it, I implore you to take a leap of faith and make some for yourself. Chop it and add to ginger biscuits or cookies, mix into and top a steamed stem ginger pudding, maybe make an Anglo-Australian take on a lamington with some.

Add it to some scones (like my hot cross ones), maybe make a version of my vanilla yogurt cake and add some ground ginger to the cakes and stem ginger to a buttercream filling with some lemon curd. I might just do that this week! This recipe from the BBC for Triple  Spiced Ginger Cake is ace too and my family love it. I add plenty of extra stem ginger to mine, in fact, I purée it with the milk when I make this cake. Serve it warm with a large jug of custard on the side mmm.

4.5 from 4 votes
Homemade Stem Ginger
Whether you call it stem, candied or glacé, this preserved ginger is to die for and an essential store cupboard ingredient.
Author: Just Jo
Ingredients
  • Fresh ginger root
  • An equivalent amount of caster sugar
  • Sterilised glass jars and lids
Instructions
  1. Peel your ginger and weigh it – I used a piece which weighed 175g. Measure out the equivalent weight in caster sugar and put to one side.
  2. Slice your ginger into evenly sliced coins – not quite a centimetre thick is about right.
  3. Put your ginger in a pan only just large enough to accommodate it and cover by half an inch with cold water. Bring to the boil then simmer, partially covered for an hour until tender – depending on how supple your ginger was to begin with, this may take longer. Just test it with the point of a knife as you would for potatoes. Top up with water if it bubbles away before the ginger is cooked.
  4. Once cooked and tender, and the water has reduced down to barely cover the ginger add in your sugar and return to the heat, stirring to help dissolve.
  5. Bring to the boil then reduce the heat so it is gently bubbling until the water and sugar forms a syrup similar in texture to runny honey.
  6. Spoon into a sterilised* jar and seal immediately. If not using immediately it should keep in a cool dark cupboard for a very long time. Once open, store in the fridge and try to keep the ginger chunks covered in syrup.
INSTANT POT INSTRUCTIONS
  1. For Instant Pot users, proceed as per the recipe but cook the peeled and sliced coins of ginger in the IP, with just enough cold water to cover the pieces. Set the IP to Manual High for 40 minutes and then give a QPR or NPR as preferred. 

  2. Now, pour off about a third of the water that the ginger has cooked in and return the Inner Pot to the base and add the sugar (remembering you need an equal weight of sugar to ginger). 

  3. Cook on Sauté (adjusted to High) for approximately 10 minutes until the syrup has reduced and thickened - it will become almost jammy and you do need to stir frequently so that it does not catch. Seal in sterilised jars as per above.

Recipe Notes

*= To “sterilise” your jars you can either put them through the hot wash in your dishwasher or you can wash in hot soapy water and rinse throughly before putting in a low oven until dry. Use the jars whilst the preserves and the jars are still hot and seal immediately. I reuse store bought jar jams or buy ones for the purpose of home-preserving which will withstand the temperatures required to sterilise them.

Regarding the Instant Pot method: Yes it still takes a long time but it's hands free, you don't need to baby sit the pot on the stove and actually, I have used ginger with thicker skin that is obviously not that fresh from the supermarket (which was Aldi for this test) and the IP cooks it beautifully. So if you have been struggling with getting the ginger soft enough as you can't find it particularly young and thin-skinned, then know that the pressure cooker method really does work wonders.

This post contains affiliate links, meaning I will earn a little commission if you chose to buy items I’ve advertised, helping me to bring you all these recipes for free!

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68 Comments

  1. frugalfeeding 31st May 2014 at 11:40 pm - Reply

    Yum yum yum – I’m such a big fan of stem ginger. Seriously. Big. Got loads of it in the fridge…

    • Jo Blogs 31st May 2014 at 11:40 pm - Reply

      I thought you’d like this one ;). Frugal and fabulous as it is lol…

  2. Girlfriend of Chivalrous Cooking 31st May 2014 at 11:43 pm - Reply

    great stuff!!

  3. Joost @ The Vegetable Chopper 1st June 2014 at 7:09 am - Reply

    Love this, Jo! I am a gjnger fiend so I will be making this very soon, the stem ginger and the cake.

    • Jo Blogs 1st June 2014 at 7:20 am - Reply

      Yay! I don’t think you’ll be disappointed Joost 😀

  4. Anne Slattery 1st June 2014 at 7:40 am - Reply

    I regularly make my own as I can’t buy it here in Crete. The only thing I would say is use the freshest ginger root you can find for best results. The syrup alone makes this worth making!

    • Jo Blogs 1st June 2014 at 7:43 am - Reply

      It’s a bit of a revelation to me that it can be made so very easily at home Anne so I’m quite excited by it! Yes the fresher the better – I literally bought it an hour before making and made sure I got the freshest looking piece 🙂

  5. Julie 1st June 2014 at 7:50 am - Reply

    Delish, Delish, Delish ! 🙂

  6. cateinthekitchen 1st June 2014 at 6:00 pm - Reply

    I love stem ginger, and that pan looks fantastic..

    • Jo Blogs 1st June 2014 at 6:24 pm - Reply

      It was a wedding gift from my Moo 🙂 <3

  7. NickkiT 2nd June 2014 at 11:44 pm - Reply

    You know I love ginger Jo so I will be making this asap! What a fab idea.

  8. gottagetbaked 11th June 2014 at 10:57 pm - Reply

    Jo, I ALWAYS have ginger at home – I’m Chinese, I’d be betraying my culture if I didn’t 😉 I can’t wait to make this. I’m going to make vats ‘n vats of it this summer. I can just imagine all the cocktails I can mix with the syrup! And that triple spiced ginger cake looks fan-freaking-tastic – so dark, rich and spicy. Who cares if it’s not Christmas (I don’t mind hearing the C-word in spring/summer, lol)? Ginger recipes work all year round!

    • Jo Blogs 12th June 2014 at 8:48 am - Reply

      Oh what a great idea to make cocktails with the syrup! I had a great ginger mojito in a Spanish bar in London last year, must recreate that soon 😉

  9. Tea with Erika 15th June 2014 at 2:49 pm - Reply

    I love ginger cakes and now you got me curious about the one you make for your step mum. So I guess I’ll have to give stem ginger a go 🙂

    • Jo Blogs 15th June 2014 at 2:51 pm - Reply

      It really is wonderful to make it yourself – my word was this batch spicy! The cake keeps very well and is best after a week of being wrapped in baking paper and foil 😀

  10. heather gardiner 7th November 2014 at 7:10 pm - Reply

    Really excited by this recipe – I live in France and have not found stem ginger in syrup – one of our favourite cakes requires it and I do not want to keep asking friends and relatives to bring a jar – will try it very soon – Heather

    • Jo Blogs 7th November 2014 at 7:11 pm - Reply

      Well I hope you enjoy it. Ive made it lots and it works a treat 🙂

  11. Ellie 25th November 2014 at 8:35 pm - Reply

    Hi this sounds much easier than all the other recipes I’ve seen. Some say to boil 3 times after changing the water and one, bizarrely, said to boil, simmer then wait 3 days. What? I’ve just made 7 jars from your recipe above. They smell and look gorgeous. My syrup didn’t get to runny honey stage but I canned them anyway as they’d been simmering for 2 hours and I was losing the will to live. The syrup is a golden colour. I put hot ginger, with hot syrup into hot, sterilised jars. My only question is – I want to leave them for a year or so in my pantry (with the rest of my canned stuff), do you not need to water bath them then? I never water bath jams but I’ve been water bathing fruits in syrup – because it always says to do so in the recipes. What do you think? I’m new to canning fruits in syrup and all I ever see on the internet is Botulism – it’s scary. I’d appreciate your advice. I’m quite happy to go buy more ginger and water bath them – a good excuse to use the 7 jars to make 100 of that fab looking triple ginger cake! Many thanks.

    • Jo Blogs 26th November 2014 at 11:41 am - Reply

      Hi Ellie, thank you for stopping by to comment and for trying my recipe out. Now, I know canning is popular over in the States but it’s not a method I have tried or know enough about to advise. I don’t see why you couldn’t keep the jars as you have prepared them for a year unopened – I doubt they would keep a year once opened. I’ve read abut the botulism thing but only in reference to garlic so hopefully the ginger is safe as it is. Those who advocate multiple boilings and discarding of the syrup are concerned about the syrup being bitter from what I’ve read, rather than to remove impurities 🙂

  12. Ellie 26th November 2014 at 6:49 pm - Reply

    Hi Jo. Thanks so much for replying. I’m actually Welsh and living in Bulgaria with my English hubby! We opted for the “good life” ie working 17 hours a day growing veg, harvesting 80 odd fruit and nut trees and keeping chickens, ducks, geese, pigs etc. Beats working in an office any time (which I did for yonks. I’ve been canning stuff for 2 years but only just started on fruits in syrup this year and would prefer not to kill anyone! From what I’ve read sugar is as much of a preservative as vinegar is so I’m just going to put them in the cellar and see what happens. I’m making your triple ginger cake tomorrow – can’t wait. You have so many recipes that are making me drool…………..

    • Lou 18th December 2014 at 2:48 am - Reply

      Love the recipe – which I am trying. It does seem to take a long time to get the ginger tender -smells good though. I was wondering if using a pressure cooker for the initial stage would work. It should greatly reduce the cooking time.

      • Jo Blogs 18th December 2014 at 7:26 am - Reply

        That sounds like a good idea Lou. I don’t have a presssure cooker so can’t advise on that one but why not try it and see?

  13. stirandstitch 20th December 2014 at 11:54 pm - Reply

    just what i need! do you find the flavour/sweetness of the ginger develops much with storage, or is it tasty enough to use in a recipe straight away?

  14. ChefG 17th January 2015 at 11:18 pm - Reply

    My mother lover stem ginger in syrup and we had the imported variety around, which was packed in a clay pot, had green glazed on the outside. Yes, it came from China (and Singapore is not in China). Now 30 years older and remembering it, I haven’t been able to find any stem ginger in syrup like that anywhere. So thanks for the recipe, it brings back many memories, and: it tastes great on Gouda cheese!

  15. Margaret Smyth 30th January 2015 at 7:35 am - Reply

    Do you have to put it in sterilized jars; if you are using it in the next few weeks can you just store it in the fridge?

    • Jo Blogs 30th January 2015 at 7:45 am - Reply

      Well I tend to sterilise everything which is going to be around more than a few days (depending on the actual foodstuff we’re talking about). I wouldn’t like to say go ahead, from a food safety point of view I’m afraid!

  16. Amiek 20th February 2015 at 12:48 pm - Reply

    Love it! I added the peel of a lemon in the syrup during boiling and just before putting the ginger in the jars I added the juice of the lemon to the syrup. I love the combination of lemon and ginger. It’s like the sun starts to shine in your mouth.

    • Jo Blogs 20th February 2015 at 1:18 pm - Reply

      Ooo what a good idea! I must do that too 😀

  17. Caroline Wallbank 16th March 2015 at 7:24 pm - Reply

    I am not surprised that your friend cannot find ginger in sypup in Singapore. My future Son-in-law is from Beijing and had never tasted sweetened ginger before, only as a component of savoury dishes. He didn’t like it at all, especially when chocolate covered! I love ginger in all its forms. I think jars of homemade ginger in syrup would make great Christmas gifts! Maybe I could even find some ginger jars to dress it up in. I also love ginger wine, now I wonder what that would do to the flavour of this preserve…
    I make ice cream, a vanilla icecream that you make, put into the freezer and forget about until 20 mins before you want to serve it (try Googling Silly Twits Icecream), I think think this ginger would make a fine addition!

  18. Agnes Hall 18th January 2016 at 9:13 pm - Reply

    How can you tell the Ginger is all right for cooking? I tried this yesterday, and although I had it simmering gently for hours, checking it regularly, it was still hard.
    I had hoped that, living in Australia, the Ginger would be quite fresh. However, it did not look as white as yours does in the picture.
    I want to make my own, as I can not get Stem, nor Glace Ginger here.

    • Just Jo 18th January 2016 at 9:21 pm - Reply

      Hi Agnes! That’s a shame – fresh ginger will have a thin, taught skin, If it’s thick and wrinkly, it’s not so fresh. The ginger wont go soft, soft after cooking but it should soften to yield to the point of a knife. You could try cooking it at a slightly higher temperature to get it going. Like just under a rolling boil. I do wonder if your ginger was unfortunately a bit woody, I’m sorry it didn’t work out as hoped for you. By the way, the photo of the raw peeled ginger is a bit washed out in the blog post – it was a pale sunny yellow in reality, rather than as white as it looks. And one other thing – I don’t have a pressure cooker but if I did, I’d be tempted to have a play around and see if you could cook the ginger faster in that x

      • Agnes Hall 23rd January 2016 at 11:52 am - Reply

        _Hello Just Jo,_

        _I do not have a pressure cooker either, so will have to do it the “old” way of normal cooking. I bought my Ginger in the Supermarket, and it was as you said, a bit woody. I have been advised to try Farmers’ Markets here in Australia. If that does not work, to get a piece of ginger and try to grow my own. _ _Can you tell me where you got yours? Seen as you are in The UK? I would love to know._

        _It is amazing, but we can not get Glace Ginger, which Buderim, the Australian Ginger firm told me to use._

        _As a lot of English Recipes ask for Stem Ginger AND some of the Syrup, I would like to know what I can use instead? Until I manage to make my own Stem Ginger. We can get Crystalised Ginger or Naked Ginger. This Ginger has no Sugar around it. That is the only difference._

        _I may try the Indian shops, or other Asian shops in the area. If I finally do manage to get some, I will buy it in Bulk, and cook the lot as I know that a lot of people will be interested in it. It may only be the “end” of January, but it will certainly do for Christmas Presents._

        Thank you for your advice on the Young Ginger.

        • Just Jo 24th January 2016 at 1:41 pm - Reply

          Asian shops are a good place to try and find ready made stem ginger Agnes, in fact it is often labelled at “Chinese Ginger”. I get mine from supermarkets or grocers, essentially wherever it looks freshest. Steer clear of anything which looks remotely shrivelled or thick skinned!
          Actually, now I come to think of it – Dan Lepard once wrote about freezing ginger to make it softer as it breaks down the fibres. I would peel it and pop in the freezer for a couple of days then defrost over night and cook as per my recipe and see how that goes. well that is what I would do, I haven’t had to try this myself. If you need a substitute for stem/candied ginger and syrup it’s a toughy actually – Golden Syrup is another British product which is utterly delicious. You could chop some crystallised ginger and add it to some Golden Syrup, although it is thicker and you may need to thin it down. If that is out of your price range (I believe British imports are well pricey in Oz!), try a light flavoured honey and add the chopped crystallised ginger to that. I hope that helps and thanks for all your comments x

          • Agnes Hall 4th February 2016 at 5:33 am

            _Hi Just Jo,_

            _Finally got time to go through my mail._ _Thank you for this idea, of freezing the Ginger. As I come from the UK, I have never had any problems before. I don’t really fancy using Golden Syrup. I like the British Golden Syrup, whereas the Australian “Golden Syrup” is as black as Treacle! It is also Bitter!_

            _I have tried it for one Recipe, then went to a shop where they sell sweets, but also a lot of British Imports. They did get me Golden Syrup, and were glad they did! It is a popular seller for them!_

            _I will let you know how the freezing of the Ginger goes. As a matter of fact, I may give it a go this weekend. Freeze some and then try to cook it, as per your Recipe._

            Thank you for this tip!

        • Polly 22nd October 2016 at 7:09 pm - Reply

          Agnes, ginger tends to be seasonal in Australia. You mostly find glace ginger around Christmas and young, new ginger is only available for a short time, around Feb/March because that is when new ginger is harvested (Fresh ginger has only been imported in the last couple of years.). So, find a grocer who sells good looking ginger and wait for the new season to come in. As well as getting fresh, tender young ginger, you will pay a lot less, the price steadily increases until the next harvest.

          • Agnes Hall 23rd October 2016 at 4:55 am

            Hi Polly, Thank you for that info. As I see it in Coles and Woolworths all through, I had no idea, about it being seasonal. I will have to try and get some at that time.
            I will write down how well it came out. Glace Ginger is not the same, as most of my recipes also ask for some of the juice, the Stem Ginger is in.
            I do use glace Ginger in my Christmas and fruit cakes.
            Thank you once again.

          • Just Jo 23rd October 2016 at 5:40 pm

            That’s brilliant Polly, thanks for adding this info on ginger in Australia, I am sure it will help a lot of readers out 😀

  19. Tony 18th February 2016 at 4:16 pm - Reply

    Thank you so much for taking the time to share this with us.

  20. elain genser 11th March 2016 at 4:10 am - Reply

    I can hardly wait to try this. I spent the past few days trying to find stem ginger in syrup. I hadn’t used it in a couple of years, and both places I used to get it from no longer carry it. Like one of the other responders, I used to buy it in a glazed green ceramic pot. I loved those pots! So tomorrow I pick up some fresh ginger and will give it a try.

    • Agnes Hall 12th March 2016 at 11:08 pm - Reply

      _I have some fresh ginger in the Freezer, as advised, and will have a go with that! Although the Ginger wan’t that old, it obviously wasn’t Fresh enough. I will let you know how I get on with this lot.         __If Elaine has success with her Fresh Ginger, please let me know where you get it, as I can only get it in the Super Markets for now, and that certainly isn’t fresh enough!_ Thank you

    • Just Jo 13th March 2016 at 2:11 pm - Reply

      Elain, I hope you enjoyed the ginger! I must Google these little ceramic pots of ginger as they sound pretty (and in a sucker for a nice pot or bowl lol!).

  21. John Roy 18th May 2016 at 6:37 am - Reply

    Agnes
    don’t buy from supermarket as there it is overpriced find a clean Asian fruit and veg market and you will get twice as much for the same money as you would pay in woollies or Coles I get my ginger root from an a small market run by Asians they are so helpful and friendly

    • Agnes Hall 20th May 2016 at 9:40 am - Reply

      Thank you John Roy. I will try that. Right now I have some in the Freezer to try. But have problems with my hands. Osteoarthritis. It makes things a bit hard during the Winter months. I am not sure where the nearest Asian fruit and veg market is, but am sure I will find one. Is the ginger root fresher in these Asian fruit and veg markets? Would love to know.

  22. Davina 18th September 2016 at 2:37 pm - Reply

    HI Jo

    Thanks for this recipe – it’s great 🙂

    I’m also a doctor with a passion for food, so it’s lovely to meet a kindred spirit!

    • Just Jo 18th September 2016 at 2:59 pm - Reply

      You’re very welcome Davina, nice to meet you. Medics seem to be quite a foodie forward bunch! It’s the small pleasures thing I reckon 😉

  23. elizabeth olcott 9th October 2016 at 9:42 pm - Reply

    Thank you for this recipe. I keep seeing references to stemginger, but the only clue I could get was to buy it, it is not sold where I am. I popped on to this and you are so right! The recipe which you provide as well as instructions are good. I do not want 15 jars, just a jar to try it would be nice!

    Thank you!

    • Just Jo 11th October 2016 at 8:09 am - Reply

      You are very welcome Elizabeth and thank you for taking the time to comment. Enjoy your jar of ginger!

  24. Heather 29th October 2016 at 2:36 pm - Reply

    Hi Jo, thanks for the recipe. It’s autumn and I’m thinking of lovely comforting warming food so decided to make the stem ginger as a prelude to the triple spiced ginger cake – yum. Kept finding recipes that call for repeated blanching of the ginger before adding the sugar which seemed really wasteful – all that gingery flavour down the sink! Can you tell me how long your stem ginger will keep and is there any way of keeping it longer term. I’m often a spur of the moment type of cook and would appreciate a way of keeping this for a couple of months or so I can indulge in the occasional rum and ginger cocktail 😉 not to mention your fabulous steamed butternut squash and ginger pud. Thanks for a great website.

    • Just Jo 31st October 2016 at 8:54 am - Reply

      Hi Heather, thank you so much for your lovely comment and you are very welcome on the blog. I love doing it so it’s no chore for me! If you use sterilised jars and keep the ginger somewhere cool and dark, it should keep extremely well just like homemade jams. You could certainly make a year’s worth in one go and keep it that way. I count my jars and lids sterilised if they go through the dishwasher on high and I don’t touch the insides with my hands to prevent contamination. You can wash them in hot soapy water then pop in a low oven to dry and as with the dishwasher method, fill them whilst still warm. Just make sure they are oven proof before you try! Hope that helps. Enjoy the pudding – I really must get some updates photos for that one!

  25. David Brown 12th November 2016 at 5:18 pm - Reply

    Thanks for posting that.

    Just followed your recipe with just a few amendments. I grew the ginger myself outdoors in the garden outside London, UK. and prepared it as you suggest. Having boiled it for an hour I used the water from the boil (plus a little more to get the volume) to make invert sugar (recipe on the internet), added a bit of water and returned the ginger to that before 90 minutes boiling.
    The ginger is still hard (I will have to grate it) but the liquid is going into the chocolates I give as presents at Christmas – the ginger taste is very strong and should be perfect.

    I would suggest that people using gas be careful; I used a very deep pan but the liquid still boiled over before I could get the settings right – electricity stoves are easier to clean.

    • Just Jo 14th November 2016 at 4:23 pm - Reply

      Hi David – thanks for stopping by to let me know how you got on. I’m so impressed that you grew your own ginger! I can’t keep a pot plant alive lol.

  26. Sarah @ Champagne Tastes 25th November 2016 at 4:32 am - Reply

    I’ve never had sweetened ginger! This sounds DELICIOUS- I love it!!! Plus it sounds like a great way to preserve ginger. Yum!

    • Just Jo 26th November 2016 at 9:18 pm - Reply

      It’s a Ye Olde British thing (and Chinese too to be fair). It works so well, you have to try it 😀

  27. Ingrid 1st December 2016 at 6:56 pm - Reply

    Hi..just joined..have been scouring our stores (BC Canada) looking for ginger in syrup to no avail so googled and up you came! Ginger almost ready. .just waiting for the syrup to thicken ..Shall be thrilled if this is a success..thanks..enjoying your page..still keep one foot in England♡

    • Just Jo 2nd December 2016 at 6:45 am - Reply

      Hi Ingrid! So happy to hear Google pointed you towards me – a lot of folk come via this or the KFC recipe 😉 I hope you enjoy your ginger, it’s so good to know you can make it yourself, whether it to be to save money or because it’s hard to find where you now live. I hope you continue to enjoy the recipes 😀

  28. Vera Mistry 19th December 2016 at 4:34 pm - Reply

    A recipe I am trying out soon asks for 2 balls of stem ginger. How much is that in cup measure or grams? Appreciate your answer ASAP. Thanks

  29. P. Saliba 22nd December 2016 at 6:41 pm - Reply

    I am trying your recipe for stem ginger for the first time 🙂 Do I have to put it in a sterilised jar if I’m using it tomorrow? Thanks 🙂

    • Just Jo 22nd December 2016 at 7:43 pm - Reply

      No, if you plan to use it all in one go, then you don’t need to use a sterile jar 😀

  30. Elsiejackie 22nd July 2017 at 5:43 pm - Reply

    Microwave cooking the stem or root ginger.
    Aso use the microwave to sterilize the jars.
    No boiling over.
    I have also used a pressure cooker, which really softens the ginger but had to experiment with the amount of water to use.
    I use a melon baller if i want neat ginger, mainly for presents.

    • Just Jo 24th July 2017 at 8:10 pm - Reply

      That’s a great idea about the melon baller Elsie!

  31. Brenda 2nd November 2017 at 11:28 pm - Reply

    Well here’s the update: Took a lot lot longer than 1 hour – nearer 4 hours actually and I still wasn’t convince the ginger was as tender as it should be, but we shall see The ginger seemed quite fresh the skin was pale and not wrinkly and peeled really easily with the teaspoon with lots of juice. I have something similar to an Instant Pot and I think I’ll try using that next time now that I’ve finally figured out that MAYBE QPR means quick pressure release and NPR natural/normal pressure release (hope I’m right) LOL – Brenda xx

  32. Brenda 2nd November 2017 at 11:35 pm - Reply

    lol ?Well seems my earlier comments didn’t load so you won’t know what I am updating …………………………….

  33. Agatha 8th August 2018 at 11:00 am - Reply

    I have made this for the first time. It took quite a long time to soften but not a problem. All the ginger floated to the top when I added the syrup. Will it still be ok?

    • Just Jo 10th August 2018 at 11:19 am - Reply

      Yes, don’t worry about it – as long as it’s in a sterilised jar with a good lid, it will be just grand x

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