Title: Preserved Ginger
Categories: Misc Fruit
Yield: 1 Servings

MM BY HELEN PEAGRAM
1	lb	Ginger root
		Water to cover
1	c	Sugar
1	c	Water
1/2	ts	Cream of tartar

Scrape thin outside bark from ginger and wash. Cut into slices. Boil til tender in water. Drain; set aside. Boil sugar and water together til a thick syrup is formed. Add ginger and cream of tartar. Bring to a boil and simmer 3 minutes. Put into sterilized jars and seal.

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