I’ve always loved all things ginger and particularly stem ginger. There’s something really rather wonderful about the hot, peppery, warming and incredibly sweet stem ginger taste – and the smell too is amazing. I love baking and cooking with ginger and this simple but useful ingredient is easy to make and transforms your ginger goods into extraordinary culinary delights. Once made, you can keep the stem ginger in an airtight jar for several months and once opened, it will keep well for a couple of months in the fridge. I bottled roughly 15 pieces from my 325g batch, so each piece has approximately 6.5 net carbs each. I am not a keto purist, so using stem ginger, in moderation, in a low-carb or keto diet is certainly acceptable.
INGREDIENTS – For 15 pieces of stem ginger
- 325g Fresh Ginger
- 300g Bocha Sweet Granulated sugar substitute
- 300ml Reserved ginger water
- Gently peel the ginger and cut it into 2cm long pieces down the length of the root
- Add the ginger to a pan and cover it by at least 3cm. You’ll need to keep checking the water as the ginger cooks to avoid it burning dry
- Bring to the boil and gently simmer the ginger for at least 2 hours or until the ginger is tender
- Drain the ginger, reserving the cooking water and set the ginger aside whilst you make the syrup
- Add 300ml of the ginger water back to the pan together with the sugar
- Gently heat and stir to dissolve the sugar. Once the sugar has dissolved stop stirring or you will get crystals in your syrup.
- Bring the syrup to a boil and simmer gently for 20 minutes or until you have nice thick syrup
- Add the cooked ginger to the pan and simmer gently for a further 20 minutes
- Transfer the ginger and syrup to a sterilised jar and store (unopened) in a cool, dry cupboard for up to a year.
- After opening, refrigerate and it will last a couple of months.
NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.