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Preserves: Fresh Gingerroot Preserves




Source of Recipe


Angel


List of Ingredients




1 pound fresh gingerroot
2 cups sugar
Water
1/2 tsp. cream of tartar



Recipe



Peel 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.

Makes three 6-oz. jars.