Ingredients
Scale
- 3 ½ cups peeled fresh ginger
- 4 cups water
- 5 cups white sugar
- 1 (3 oz) pouch liquid pectin
- 5 half pint canning jars with lids and rings
Instructions
- Cut the ginger in half; cube one half and shred the other.
- Combine cubed ginger with water in a large pot and simmer for 1 hour and 15 minutes; reserve ½ cup of the liquid after draining.
- Chill the cooked ginger in the refrigerator for about 4 hours.
- Mix chilled ginger, reserved water, and sugar in a pot; boil for 1 minute.
- Stir in liquid pectin and simmer for an additional 7 minutes, skimming foam.
- Sterilize jars by boiling them in water.
- Fill each jar with the hot mixture, leaving ¼ inch space at the top; remove air bubbles and seal tightly.
- Process jars in a water bath for about 15 minutes.
- Cool completely before checking seals and store properly.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Condiment
- Method: Canning
- Cuisine: Fusion
Nutrition
- Serving Size: 1 tablespoon (20g)
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg