Ingredients
Scale
- 3 ½ cups peeled fresh ginger
- 4 cups water
- 5 cups white sugar
- 1 (3 oz) pouch liquid pectin
- 5 half pint canning jars with lids and rings
Instructions
- Prepare the ginger by cutting it in half; cube one half and shred the other.
- In a large pot, combine cubed and shredded ginger with 4 cups of water. Simmer for 1 hour and 15 minutes until softened.
- Drain the mixture but reserve ½ cup of liquid. Chill the ginger in the fridge for at least 4 hours.
- In a pot, mix chilled ginger, reserved water, and sugar. Boil for one minute.
- Stir in liquid pectin and simmer gently for 7 minutes, skimming off any foam.
- Sterilize canning jars; fill them leaving about ¼ inch space at the top.
- Process filled jars in boiling water for 15 minutes to seal properly.
- Allow jars to cool completely before checking seals.
- Prep Time: 30 minutes
- Cook Time: 1 hour and 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: British
Nutrition
- Serving Size: 1 tablespoon (20g)
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg