Recipe Archives->Preserving->Ginger Preserves 02

Ginger preserved

Take some young green roots, scrape and weigh them; weigh pound
for pound of sugar. boil the ginger till it is tender enough to be
pierced with a splinter; boil the sugar separately (adding to each
pound half a pint of water and half a teaspoonful of cream of
tartar) till it becomes a syrup: it must be skimmed while it is
boiling. Now put the ginger into the syrup, and let it well boil
up; put it in jars and cover them. To flavour the above, you can
add the thinly pared rind and juce of one lemon to every three
pounds of ginger. For each additional half-pint of lemon juice,
add half a pound more sugar.

Printable version: ginger-preserves02.txt.