Step 1

Freeze ginger overnight to tenderise.

Step 2

Remove the ginger from the freezer and wait for about 5-10 minutes for the ginger to warm slightly then peel and slice into pieces. There should be about 450g ginger after peeling and chopping

Step 3

Cook the ginger in a large saucepan with the lid on for 2½ hours in 1.4 litres water until the ginger is tender.

Step 4

Drain the ginger but reserve water.

Step 5

Then weigh the water, you will need about 600ml so add more water if it’s slightly less or pour some away if it’s more.

Step 6

Pour the water back into the saucepan and add the granulated sugar.

Step 7

Bring the water and sugar to a boil.

Step 8

Add the ginger back in and bring back to a boil then simmer for 5 minutes.

Step 9

Turn off the heat and behold your stem ginger in syrup.

Step 10

To store your ginger, scoop out the ginger and pack into sterilised jars*, topping the jars up with the syrup to completely cover the ginger.