Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Preserved Ginger Recipe
    Lost? Site Map

    Preserved Ginger

    Preserved Ginger. Photo by BarbryT

    1/2 Photos of Preserved Ginger

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    evelyn/athens's Note:

    Preserved ginger is unavailable in Greece so I put up my own. I most often use it in poundcake, but it's great spooned over bread pudding and vanilla ice cream too, and wait till you add it to a curry! Actually, it has endless uses. A good thing to have in your pantry.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    lb (app ...

    Units: US | Metric

    • 1 lb fresh gingerroot, peeled and scrubbed, cut into 2 inch pieces
    • 1 1/2 cups water
    • 1 lb sugar


    1. 1
      Rinse scrubbed and peeled roots and soak in cold water overnight. Drain.
    2. 2
      Place in kettle in cold water to cover. Bring to a boil. Drain and repeat process 3 or more times (depends on how old the ginger is).
    3. 3
      In a separate pan, boil sugar and 1-1/2 cups water together for 20 minutes to make the syrup. Stir in the drained ginger root and heat until syrup comes to a boil. Remove pan from heat and let stant overnight.
    4. 4
      Store in airtight glass jars in the refrigerator or process in a water bath in the usual way.

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    • on July 02, 2012


      There is something seriously wrong with the timings in this recipe. I did the repeat boilings as directed. Finally in desperation I boiled the ginger on a simmer for twenty minutes - it's still not fork tender. Now I am looking for another recipe that will actually work

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2007


      I swear this is the only recipe on the web for stem ginger in syrup! And delicious it is. I scoured Seattle (well, my version of scouring which meant about 5 stores) and couldn't find any preserved ginger in syrup to make English High Tea Preserved Ginger Drizzle Cake. So I made this and felt extremely proud of myself; still do, actually. Of course, I found the jarred stuff at Whole Foods about two days later. But this is soooooo good I doubt I'll ever buy it again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Preserved Ginger

    Serving Size: 1 (1264 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2118.6
    Calories from Fat 30
    Total Fat 3.4 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 74.2 mg
    Total Carbohydrate 534.1 g
    Dietary Fiber 9.0 g
    Sugars 460.4 g
    Protein 8.2 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes