jar of preserved ginger

Despite it’s humble appearance, the root of the ginger plant (Zingiber officinale) has many marvelous properties and has been used for thousands of years as a medicine and food spice. Ginger has some healthful relatives in turmeric, cardamom and galangal. They all belong to the plant family Zingiberaceae.

We’ve written before about the benefits and uses of ginger; this Amazing medicinal ginger tea for nausea, stuffy sinuses and sore throats; a Ginger tummy compress to soothe pain and cramps; Ginger foot soak for relief of aching joints, stiff muscles, arthritis and varicose veins.

I’ve been fond of ginger since childhood. Yes, I know it may sound unusual for a young child to love something as pungent as ginger, but then, I was the kid who chose the spearmint milkshake (rather than strawberry or chocolate) and gleefully sucked on a super hot peppermint lolly whenever Nanna offered one from her handbag. It must be in the genes. Dad used to make bottles of homemade ginger beer (and jars of spicy pickled onions). Mum too was a fan of ginger and always kept a bottle of ginger ale in the fridge to use as a pick-me-up whenever we felt ill. A memory I have from primary school is the end of year school parties in December, marking the beginning of the summer holidays, the refreshment offered was (you probably guessed it) ginger beer from a large wooden keg!

My ginger obsession was given a boost, while on holiday with my parents. We had a fascinating tour of the Buderim Ginger Factory in Queensland, Australia. I did a google search and found that they’re still operating. Naturally they now have many more activities and goodies on offer than when we were there decades ago. My favourite was the crystallised ginger, which I haven’t had for such a long time because it’s normally made with refined sugar, something I try to avoid nowadays. BUT…where there’s a will there’s always a way and I found a method of making it with honey. I am so thrilled with the results and now I have hubby and kids hooked too. Just sharing the love.

Here’s the recipe, I hope you enjoy it as much we do. 

ginger candy on plate
Ginger preserves and Glacé ginger - sugar free
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Make either ginger preserves or glacé ginger - sugar free
Ginger preserves and Glacé ginger - sugar free
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Make either ginger preserves or glacé ginger - sugar free
Ingredients
  • 1 cup water
  • 1/2 cup honey
  • 1 cup fresh ginger root thinly sliced
Ingredients
  • 1 cup water
  • 1/2 cup honey
  • 1 cup fresh ginger root thinly sliced
Instructions
  1. Place the honey and water in a saucepan and stir to dissolve. Add the ginger slices and bring to boil.ginger and honey starting to boil
  2. Simmer on low until the liquid reduces and the ginger takes on a golden colour. ginger and honey syrup reduced in saucepan
  3. If you want to make preserved ginger, pour the whole mixture into a jar.pot of ginger
  4. For candied ginger remove the pieces from the saucepan and place in a sieve to drain off the remaining syrup. ginger candy drying in sieve
  5. The remaining ginger infused syrup can be kept to use as a sweetener for tea, drizzled as a topping for muesli or ice-cream. ginger honey syrup in bowl
Recipe Notes

This method could be used to make candied citrus peels as well.