Try this Fresh Gingerroot Preserve recipe, or contribute your own.
Suggest a better descriptionPeel gingerroots and cut into bite-size pieces. Soak peeled ginger in cold water to cover for 1 hour. Drain and cover with fresh cold water. Bring to a boil and cook for 5 minutes. Drain, cover with fresh cold water, and boil again for 5 minutes or until tender. Drain and reserve. Combine sugar and 1 cup water and cook, uncovered, for 5 minutes or until thick. Add gingerroot and cream of tartar. Bring to a boil and boil for 2 minutes. Place in sterilized jars, seal, and store in a cool place. (I water bathed for probably 10-15 minutes.) Makes three 6-oz. jars. Posted to MM-Recipes Digest V4 #128 by Grayson Mathews
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 3 6 oz jars | ||
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Calories: 139 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 54.7mg | 1 % | |
Total Carbohydrate 35.6g | 10 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 35.3g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 139
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