Ingredients

• 1 lb. fresh ginger roots
• 1 1/2 cups water
• 1 lb. sugar

Directions

1. Scrub roots of fresh green ginger thoroughly, using a brush. Pare with a very sharp knife, and place the roots at once in cold water. Rinse well and place in fresh cold water. Let stand overnight. Drain, weigh the ginger, place it in a large pot, and cover it with cold water. Heat over high heat until boiling. Skim off the ginger and place it again in cold water. When quite cool, return to the kettle, add more cold water, and when the water boils, skim off the ginger and lay in cold water, as before. Do this three times, or until the ginger is tender.
2. Boil the sugar and water together for ten minutes. Drain the ginger and add it to the syrup. Bring quickly to the boiling-point; remove from heat and let it stand overnight. Drain off the syrup, let it come to a boil and repeat the first process.
3. Drain off the syrup again, heat to boiling, add the ginger and simmer until clear. Pour into clean hot jars and seal. it will be ready to use in 2 weeks.

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