Preserved Ginger

"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."
photo by BarbryT photo by BarbryT
photo by BarbryT
photo by BarbryT photo by BarbryT
Ready In:
1 lb (approximately)


  • 1 lb fresh gingerroot, peeled and scrubbed, cut into 2 inch pieces
  • 1 12 cups water
  • 1 lb sugar


  • Rinse scrubbed and peeled roots and soak in cold water overnight. Drain.
  • 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).
  • 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.
  • Store in airtight glass jars in the refrigerator or process in a water bath in the usual way.

Questions & Replies

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  1. 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 Recipe #210358. 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.
  2. 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


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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