Title: Fresh Gingerroot Preserve
Categories: Spice Jam
Yield: 3 6 oz jars

1	lb	Fresh gingerroot
2	c	Sugar
		Water
1/2	ts	Cream of tartar

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. (I water bathed for probably 10-15 minutes.) Makes three 6-oz. jars.

From: Grayson Mathews Date: 07 May 97 Meal-Master Format Recipes (Mailing List) Ä

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