![]() My name is Elen Evans and I founded STEM Ginger Education after many years working as an educator in different countries. Here’s some of my reader’s favourite homemade gift recipes.Hello and a very big welcome to STEM Ginger Education! I love making gifts for friends and family and Homemade Stem Ginger regularly finds its way into our Christmas hampers. From sticky ribs, roast pork and chicken to steamed fish. You’ll find Stem Ginger in savoury dishes too. The syrup can be used in cocktails, drinks, or added to ice cream and salads. ![]() Stem Ginger adds a fiery ginger hit to all manner of desserts, tarts, puddings, cakes and biscuits. Once opened, store in the fridge and use within 2 months. Stem Ginger will last up to 12 months stored in a cool, dark place. How Long Does Homemade Stem Ginger Last ? You should not be able to see any sugars crystals in the liquid.ĭo not stir the sugar syrup once the sugar has dissolved or the sugar will crystallise. ![]() ![]() To test if the sugar is completely dissolved scoop out a small amount of the syrup with a spoon. Make sure the sugar is dissolved before bringing to the boil. Top Tips For The Best Stem Gingerįreeze overnight before cooking. Remember the jars will be very hot, so remove with care.Īlternatively, wash jars in the dishwasher on a hot cycle.Īlways sterilise more jars than you think you will need. Simply clean them as normal and rinse but whilst they are wet, pop them in the microwave for two minutes on full power. I like to sterilise jam jars in the microwave. The ginger is added back to the pan with your syrup and simmered for twenty minutes before transferring ginger and syrup into a sterilised jar. Stem ginger is much easier to make than you might think – it’s a case of peeling and slicing the ginger into chunks, covering with water and cooking until tender.Īlthough some recipes use an “all in one” approach, I prefer to drain the cooking water from the ginger and use it to make a syrup – this way you have greater control over the quality of your syrup because of the more accurate water to sugar ratio. Tough, thick skin is a sign the ginger is old and dried out.Īny root that feels light in weight or has a wrinkled skin should be avoided as no amount of simmering will soften it. You can buy fresh ginger roots from supermarkets as well specialist stores in the UK.Ĭhoose pieces of fresh ginger root with firm, unwrinkled skin that is thin enough to scrape away with your fingernail. The roots are are peeled, sliced and cooked in sugar syrup. Stem Ginger is the preserved fresh young roots of the ginger plant. Seemed to me there was only one thing to do, make some stem ginger and take a jar or two with us to Guernsey to enjoy over the winter. I thought I’d pretty much worked out how to use up all our frozen food until I discovered a bag of ginger which was way too much for a stir fry or curry for two. There’s a slight sense of sadness here at the Kitchen Shed as we pack things away for the winter and wind down the freezer contents. You simply cook peeled ginger in water until tender and make a syrup with sugar. Having said that, it’s even easier to make than jam since there’s no thermometer required. Homemade Stem ginger is the perfect recipe to try if you’re new to preserving or jam making. It adds warmth to a sticky glaze for roast pork and takes our sticky ribs marinade to the next level of tastiness. We really love ginger here at the Kitchen Shed and often use our Homemade Stem Ginger in savoury recipes too. The syrup makes a delicious ginger cordial. Chop finely and add to ginger cakes, puddings or biscuits for a real ginger hit. Homemade Stem Ginger is so easy to make and so much better than shop bought.
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