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Homemade StemGinger is chunks of ginger candied and stored in syrup. It’s a gourmet ingredient that’s sweet and spicy, adding incredible flavor to any recipe calling for ginger. The flavor is way better than store-bought. Make a batch today and use it in all kinds of recipes with minimal effort!
Stem ginger in syrup is the best way to make fresh ginger root last for a long time.
What is stem ginger?
Also known as preserved ginger, stem ginger is fresh ginger that has been peeled, cooked and preserved in sugar syrup. It’s a delicious and convenient ingredient that you can use in both sweet and savory dishes and it keeps almost indefinitely in the fridge. Although you can buy it at the store, it’s unbelievably easy to make at home.
Stem ginger in syrup
The process of making stem ginger is similar to making candied orange peels or crystalized ginger: you’ll need to boil them in sugar water for a long time. The major difference is that stem ginger is stored in syrup and the other ones are not.You can use it in desserts, main course, or salad to add amazing flavor whenever you need to add ginger to the recipe. The syrup can also be used as flavoring in baked goods and drinks. It’s completely a game changer!
Ginger has many health benefits, as it helps nausea, boost bone health, relieve muscle soreness, and strengthen the immune system, etc.
How do you make stem ginger
Stem ginger is easy to make at home with a few simple ingredients.
- Peel the ginger root and slice into bite-sized pieces.
- Place the peeled ginger in a saucepan and cover with cold water.
- Bring it to a boil, and then reduce the heat and simmer for 30 minutes uncovered.
- Drain the ginger and reserve the water.
- Mix 2 cups of reserved water and 1 cup of sugar in a saucepan. Dissolve the sugar over medium low heat, stirring constantly.
- Add the ginger to the saucepan and bring it boil. Reduce the heat and simmer for 45 minutes uncovered.
- Remove from heat and scoop out the ginger into sterilized jars. Top with the syrup and keep the ginger completely submerged.
Tips for stem ginger
- Freezing the ginger for about 2 hours or over night will make it much easier to peel. It also helps to break down the cell structure and tenderize the ginger.
- Peeling with a metal spool is the easiest way to remove the skin.
- Make sure to sterilize the jar before adding the stem ginger. You can wash the jars and lids with dish detergent thoroughly, and rinse well. Then put the jars on a rack in a pot of water. Boil for 10 minutes, and reduce the heat and simmer until ready to use.
How to peel ginger easily?
Peeling a room-temperature fresh ginger with a knife is slow and tricky. The best way is to freeze the ginger for more than 2 hours first, then use a metal spoon to scrape off the skin.
Ways to use stem ginger
Both the stem ginger and syrup can be used in many recipes. In most cases, you’ll need to chop the stem ginger finely according to the recipe instructions. Here are some popular recipes that use stem ginger:
- Cakes
- Biscuits
- Stir fries
- Sticky ribs
The syrup can be used in co*cktails, drinks, or added to ice cream and salads.
How long does homemade stem ginger last?
Place the homemade stem ginger in a sterilized jar and seal it properly. Let it cool down completely on the counter. Then store it in the refrigerator and it can last for up to a year.
Where to buy stem ginger
If you cannot find it at a local store, you can order them online fromamazon. Opies is a popular brand that uses fine young ginger from Southern China.
Stem ginger substitute
If a recipe calls for stem ginger, you can substitute 1/8 teaspoon of ground ginger for every tablespoon of stem ginger.
If you’d like to make your fresh ginger last longer, turning it into stem ginger is a great way to preserve it. You can easily double or quadruple the recipe.
Homemade Stem Ginger Recipe
Homemade Stem Ginger is chunks of ginger candied and stored in syrup. It’s a gourmet ingredient that’s sweet and spicy, adding incredible flavor to any recipe calling for ginger. The flavor is way better than store-bought. Make a batch today and use it in all kinds of recipes with minimal effort!
5 from 5 votes
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Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 15 minutes minutes
Total Time: 1 hour hour 25 minutes minutes
Servings: 20
Author: Izzy
Calories: 52kcal
Ingredients
- 12 ounces ginger (2-3 big roots)
- 4 cups cold water
- 1 cup sugar
Instructions
(Optional) Freeze the ginger for 2 hours or overnight.
Peel the ginger root and slice into bite-sized pieces. (Hold the ginger in one hand, and hold a metal spoon in the other hand. Use the edge of a spoon to scrape against the ginger to peel off the skin.)
Place the peeled ginger in a saucepan and cover with cold water.
Bring it to a boil, and then reduce the heat and simmer for 30 minutes uncovered (the liquid will be about half diminished).
Drain the ginger and reserve the liquid.
Mix 2 cups of reserved liquid and 1 cup of sugar in a saucepan (If there’s less than 2 cups of liquid left, you can add more water).
Dissolve the sugar over medium low heat, stirring constantly.
Add the ginger to the saucepan bring it boil. Reduce the heat and simmer for 45 minutes uncovered.
Remove from heat and scoop out the ginger into sterilized jars. Top with the syrup and keep the ginger completely submerged. Close with the lid and let it cool down at room temperature. Store in the refrigerator and it can last up to 1 year.
Nutrition
Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 71mg | Fiber: 1g | Sugar: 10g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Author: Izzy
Course: Ingredient
Cuisine: American
Keyword: Stem Ginger, Stem Ginger in Syrup, What is Stem Ginger
Tried this recipe?Follow or tag us on Pinterest @izzycooking
About Izzy
I'm Izzy, a food lover and photographer. Here you’ll find a collection of simple recipes that are perfect for busy people. My blog aims to help you make and enjoy delicious and healthy food at home.
Reader Interactions
Comments
Jessica Formicola says
I made this a couple of weeks ago and I loved how easy it was! Thanks so much for sharing the recipe!izzycooking says
Thanks Jessica.
wilhelmina says
This is such a cool recipe! I just love it! Ginger in any form is always a favorite for me.Beth says
If I make it a d want to take to a friend, will it be okay out of the fridge for a day?
izzycooking says
Hi Beth, I won’t recommend leaving it at room temperature for a day. Placing it in a cooler with some ice packs can help it to stay fresh for a few hours.
qulene says
If the jars are sterilized properly it will keep outside the fridge indefinatly,
my Mum has always stored stem ginger in the cupboard with other preserves –
infact the flavour improves.The flavour is not saturated thro ,min
storage 6 weeks,then Wow.Now store in kitchen cupboard along with other openedd items.
Dustin says
This is probably a dumb question – I don’t have to put the filled jars into a hot water bath to preserve them after I fill them, do I? Just into the fridge after cooling, right? Thank you. I look forward to making this!
izzycooking says
Hi Dustin, that’s right. You don’t need to put the filled jar into a hot water bath. Simply store it in the fridge after cooling. Hope you enjoy your stem ginger!
qulene says
yes i would ask the same Q= what i am going to do is steralize in the pan as you describe or use the oven method.Your Q is so relivent after all we dont want it spoiled by poor/no sterilization.
Linda K says
Can this be frozen rather than stored in the fridge?I freeze raw ginger root for long periods with no issues.
izzycooking says
Hi Linda, you can freeze it in freezer-friendly bags. It’s best to use it within 6 months.
Dayna Hajiali says
I may have missed it but how much does this make?
izzycooking says
Hi Dayna, you’ll get about 1 medium jar (20 servings) of stem ginger. Izzy
Michael Basson says
I left my ginger in the freezer for 2 days, then soaked them in hot water for 20 minutes and it was very easy to remove the skins by hand. I steamed the ginger in a pressure cooker for 20 minutes and then boiled it in the sugar syrup and it turned out great. It”s very handy to keep a jar of this in the refrigerator, besides using it for cooking I make ginger tea by adding a tablespoon of stem ginger to a cup of boiling water when I cough or when I get a cold, Mother Nature”s remedy.Thank you for your wonderful recipe, I’m going to make a lovely steamed pudding today.
izzycooking says
Hi Michael, I’m glad to hear that you like this recipe, and thanks for sharing your tips!
Lorna Bateman says
Ran out of liquid to top up jars. What can I do ?
izzycooking says
Hi Lorna, you can add more water and cook it slightly longer.
Rita Quinn says
Hi I’m diabetes can I use anything other than sugar syrup
izzycooking says
Hi Rita, you can use Stevia sweetener instead.
Elizabeth Hird says
I purchased a pease of ginger and put it in a jar and forgot about it and it has now turned to a syrup will I throw it out or is it still possible to use it
Izzy says
Hi Elizabeth, for safety reasons, you should throw it out as it has probably gone bad.
veronica bellotti says
I only have 4 ozs of ginger, can I half the ingredients? . Thanks
Izzy says
Yes, no problem to half the ingredients…
Gretchen Berg says
How soon can the ginger be used?
Gretchen Berg says
How soon can you use the ginger?
Izzy says
You can use it right away
Vina Chacon says
Thanks for the great recipe. I live in the states and could not find it in my grocery store.Izzy says
Hi Vina, glad that you like the recipe. Thanks for letting me know.
ST says
Will this work with honey or make syrup? Same proportions?
Susie says
I have a question that has me stumped. I’m making a recipe that is from the UK & it calls for 3 pieces of stem ginger. How much would that be in teaspoons/tablespoons ?
Caroline Wilson says
Thanks for this very easy recipe for stem ginger, something I use all the time.. so much nicer to make your own.
Ebenezer says
Izzycooking? Yezzyis!Yusrie says
Hi izzy Thankyou for a worderfull recipe there is lots of ginger in sout afrca and it’s quite cheap so I make lots and share with my family and friends. I’m from Capetown South Africa Thanks for all your wonDerfull recipes.
mazzo says
what size jar do you need, please? thank you
Izzy says
Hi Mazzo, this recipe makes quite a bit of stem ginger, and you’ll need multiple jars. Regular mason jars work well.
mazzo says
I would have to buy them, so it would be helpful to have a specific idea of sizes required? Otherwise I probably won’t make it if it’s going to be too hard to get an idea of how much this makes in the end. Thank you
Izzy says
This recipes makes about 6 cups. So you’ll need about 3 to 4 regular mason jars (16oz). Hope this helps.
Tracy Williams says
Absolutely love making this, I use some of the syrup to add to icing sugar, gives a love lick to anything Christmassy like gingerbread men etc.
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