| 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
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”