| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Preserves | 3 | 6 oz jars | |
INGREDIENTS
| 1 | lb | Fresh gingerroot |
| 2 | c | Sugar |
| Water | ||
| 1/2 | ts | Cream of tartar |
INSTRUCTIONS
Peel gingerroots and cut into bite-size pieces. Soak peeled ginger in cold water to cover for 1 hour. Drain and cover with fresh cold water. Bring to a boil and cook for 5 minutes. Drain, cover with fresh cold water, and boil again for 5 minutes or until tender. Drain and reserve. Combine sugar and 1 cup water and cook, uncovered, for 5 minutes or until thick. Add gingerroot and cream of tartar. Bring to a boil and boil for 2 minutes. Place in sterilized jars, seal, and store in a cool place. (I water bathed for probably 10-15 minutes.) Makes three 6-oz. jars. Posted to MM-Recipes Digest V4 #128 by Grayson Mathews <gmathews@uclink4.berkeley.edu> on May 7, 1997
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