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Preserved Ginger
Fri 24-Jun-11
11:09 pm
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Terrier
York

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Tue 22-Sep-09
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As I bought a load of fresh ginger last week (and the CSH site was down) I decided to have a go at preserved ginger. I found a recipe and all went well till the last bit. I bottled it and sealed it immediately (as I would do normally for jams & chutneys). A few hours later when I went to look at it, the sugar syrup seems to have crystalised. I can't understand why, I did everything as per the recipe - apart from the end bit, it said I sould leave it to cool before sealing. Is it possible I over boiled it and the sugar syrup was too 'strong' (evaporated off too much water) - however, I have to say, it tastes gorgeous.

Sat 25-Jun-11
2:25 pm
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Toffeeapple
North Bucks

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I don't know what went wrong but the thought of preserved ginger is making my mouth water - I shall have to raid my kitchen to find mine.

I'll try that again!

Sat 25-Jun-11
6:01 pm
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shelley
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mmmm  ginger!

loathe it in savoury food, but adore it in sweet food!

 

Just made some of my melon and ginger jam; very easy to make; has lots of ginger in and it totally delicious:!!

Sat 25-Jun-11
10:47 pm
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Terrier
York

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I made rhubarb and ginger jam the other day - delicious.

I think this preserved ginger is destined for chutney making, there's no way I can give it as gifts

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