How to make preserved ginger

Yields: 2 Servings Difficulty: Easy Prep Time: 30 Mins Cook Time: 2 Hr Total Time: 2 Hr 30 Mins

Hello Foodies,

This week recipe is about a method of conserving food for longer or preserving.  Have you seen the price of some food items ? sometimes it is cheap and other times so expensive that you think twice about bying it. Well ginger is one of this food items that you can buy for $19.00/kg one month and next minute it is $54.00/kg…

i always like to have ginger on hands all year round. I often use it for my curries, salads, biscuits, or even biscotti. So, i have deicded to try preserving some of my ginger when it is at low cost and make a batch of preserved ginger in syrup. I found out,  i could keep it for up to 6 months in the pantry.

If you are like me and like to be savy with your food and wallet, this recipe is for you.

One of the oldest method used to preserve food was drying then smoking, salting. Later came the techniques of fermenting, pickling and preserving in syrup. More modern techniques are canning and freezing.

Happy cooking,


PS: Equipment:

You will need a large saucepan, a colander or strainer and jars with lids.


0/3 Ingredients
Adjust Servings
    This recipe makes for 2 x 500g jars size


0/15 Instructions
  • Gather all your ingredients and measure them or weight them. wash your ginger roots over running water.
  • Peel the roots with a peeler or spoon. If your hands are sensitive, i recommend you wearing gloves. Keep the peel aside as we will use them too.
  • Slice your ginger root in large section.
  • Just like that. Like rough french fries. In this recipe and video i am making 6 kg of ginger so do not be fooled by the amount.
  • Place the ginger into the sauce pan and cover over with water and simmer for 1.5 hour.
  • Drain the ginger and keep it aside. Make sure you keep the cooking liquid too.
  • in the remaining cooking add the ginger skin and boil for 20 minutes together, then strain the liquid using a fine strainer. TIP: this step is optional. It intensifies your syrup flavour and reduce wastage. I prefer doing it as it gives the preserved ginger a stronger flavour. But you can omit it if you want.
  • Measure 700 ml of the cooking liquid and place it in the sauce pan (The rest can be kept for ginger flavouring tea, biscuit, stock). Add the sugar to the cooking liquid and bring to boil.
  • Boil the liquid until you have melted all the sugar. That is now becoming your preserved ginger syrup. It should take 5 to 10 minutes.
  • Add the ginger root and bring it to simmer together for another 20 minutes.
  • Prepared your sterilised jars. Boil them or place them in the dishwasher.
  • For ease of filling up the jars, i strain again the ginger away from the preserved syrup.
  • Place the ginger into the jars. Pack them up.
  • Add the syrup to cover to the top of the jar. Let it cool down a bit. and place the lid on top of the jars.
  • There you are. You have created your own preserved ginger. Label them and date them. Keep them in a cool area like a pantry for up to 5/6 months. Once open you can keep the jar up to 3 weeks in the fridge.


I kept the left over syrup and use for tea. i also used a bit for some of my sourdough bread. Then i made ginger sorbet.  if you enjoyed this recipe please share it.