Homemade Stem Ginger is chunks of ginger candied and stored in syrup. It’s a gourmet ingredient that’s sweet and spicy, adding incredible flavor to any recipe calling for ginger. The flavor is way better than store-bought. Make a batch today and use it in all kinds of recipes with minimal effort!
Stem ginger in syrup is the best way to make fresh ginger root last for a long time.
What is stem ginger?
Also known as preserved ginger, stem ginger is fresh ginger that has been peeled, cooked and preserved in sugar syrup. It’s a delicious and convenient ingredient that you can use in both sweet and savory dishes and it keeps almost indefinitely in the fridge. Although you can buy it at the store, it’s unbelievably easy to make at home.
Stem ginger in syrup
The process of making stem ginger is similar to making candied orange peels or crystalized ginger: you’ll need to boil them in sugar water for a long time. The major difference is that stem ginger is stored in syrup and the other ones are not. You can use it in desserts, main course, or salad to add amazing flavor whenever you need to add ginger to the recipe. The syrup can also be used as flavoring in baked goods and drinks. It’s completely a game changer!
Ginger has many health benefits, as it helps nausea, boost bone health, relieve muscle soreness, and strengthen the immune system, etc.
How do you make stem ginger
Stem ginger is easy to make at home with a few simple ingredients.
- Peel the ginger root and slice into bite-sized pieces.
- Place the peeled ginger in a saucepan and cover with cold water.
- Bring it to a boil, and then reduce the heat and simmer for 30 minutes uncovered.
- Drain the ginger and reserve the water.
- Mix 2 cups of reserved water and 1 cup of sugar in a saucepan. Dissolve the sugar over medium low heat, stirring constantly.
- Add the ginger to the saucepan and bring it boil. Reduce the heat and simmer for 45 minutes uncovered.
- Remove from heat and scoop out the ginger into sterilized jars. Top with the syrup and keep the ginger completely submerged.
Tips for stem ginger
- Freezing the ginger for about 2 hours or over night will make it much easier to peel. It also helps to break down the cell structure and tenderize the ginger.
- Peeling with a metal spool is the easiest way to remove the skin.
- Make sure to sterilize the jar before adding the stem ginger. You can wash the jars and lids with dish detergent thoroughly, and rinse well. Then put the jars on a rack in a pot of water. Boil for 10 minutes, and reduce the heat and simmer until ready to use.
How to peel ginger easily?
Peeling a room-temperature fresh ginger with a knife is slow and tricky. The best way is to freeze the ginger for more than 2 hours first, then use a metal spoon to scrape off the skin.
Ways to use stem ginger
Both the stem ginger and syrup can be used in many recipes. In most cases, you’ll need to chop the stem ginger finely according to the recipe instructions. Here are some popular recipes that use stem ginger:
- Cakes
- Biscuits
- Stir fries
- Sticky ribs
The syrup can be used in cocktails, drinks, or added to ice cream and salads.
How long does homemade stem ginger last?
Place the homemade stem ginger in a sterilized jar and seal it properly. Let it cool down completely on the counter. Then store it in the refrigerator and it can last for up to a year.
Where to buy stem ginger
If you cannot find it at a local store, you can order them online from amazon. Opies is a popular brand which uses fine young ginger from Southern China.
Stem ginger substitute
If a recipe calls for stem ginger, you can substitute 1/8 teaspoon of ground ginger for every tablespoon of stem ginger.
If you’d like to make your fresh ginger last longer, turning it into stem ginger is a great way to preserve it. You can easily double or quadruple the recipe.
Homemade Stem Ginger Recipe
Ingredients
- 12 ounces ginger (2-3 big roots)
- 4 cups cold water
- 1 cup sugar
Instructions
- (Optional) Freeze the ginger for 2 hours or overnight.
- Peel the ginger root and slice into bite-sized pieces. (Hold the ginger in one hand, and hold a metal spoon in the other hand. Use the edge of a spoon to scrape against the ginger to peel off the skin.)
- Place the peeled ginger in a saucepan and cover with cold water.
- Bring it to a boil, and then reduce the heat and simmer for 30 minutes uncovered (the liquid will be about half diminished).
- Drain the ginger and reserve the liquid.
- Mix 2 cups of reserved liquid and 1 cup of sugar in a saucepan (If there’s less than 2 cups of liquid left, you can add more water).
- Dissolve the sugar over medium low heat, stirring constantly.
- Add the ginger to the saucepan bring it boil. Reduce the heat and simmer for 45 minutes uncovered.
- Remove from heat and scoop out the ginger into sterilized jars. Top with the syrup and keep the ginger completely submerged. Close with the lid and let it cool down at room temperature. Store in the refrigerator and it can last up to 1 year.
Nutrition
I made this a couple of weeks ago and I loved how easy it was! Thanks so much for sharing the recipe!
Thanks Jessica.
This is such a cool recipe! I just love it! Ginger in any form is always a favorite for me.
If I make it a d want to take to a friend, will it be okay out of the fridge for a day?
Hi Beth, I won’t recommend leaving it at room temperature for a day. Placing it in a cooler with some ice packs can help it to stay fresh for a few hours.
If the jars are sterilized properly it will keep outside the fridge indefinatly,
my Mum has always stored stem ginger in the cupboard with other preserves –
infact the flavour improves.The flavour is not saturated thro ,min
storage 6 weeks,then Wow.Now store in kitchen cupboard along with other openedd items.
This is probably a dumb question – I don’t have to put the filled jars into a hot water bath to preserve them after I fill them, do I? Just into the fridge after cooling, right? Thank you. I look forward to making this!
Hi Dustin, that’s right. You don’t need to put the filled jar into a hot water bath. Simply store it in the fridge after cooling. Hope you enjoy your stem ginger!
yes i would ask the same Q= what i am going to do is steralize in the pan as you describe or use the oven method.Your Q is so relivent after all we dont want it spoiled by poor/no sterilization.
Can this be frozen rather than stored in the fridge?I freeze raw ginger root for long periods with no issues.
Hi Linda, you can freeze it in freezer-friendly bags. It’s best to use it within 6 months.
I may have missed it but how much does this make?
Hi Dayna, you’ll get about 1 medium jar (20 servings) of stem ginger. Izzy
I left my ginger in the freezer for 2 days, then soaked them in hot water for 20 minutes and it was very easy to remove the skins by hand. I steamed the ginger in a pressure cooker for 20 minutes and then boiled it in the sugar syrup and it turned out great. It”s very handy to keep a jar of this in the refrigerator, besides using it for cooking I make ginger tea by adding a tablespoon of stem ginger to a cup of boiling water when I cough or when I get a cold, Mother Nature”s remedy.
Thank you for your wonderful recipe, I’m going to make a lovely steamed pudding today.
Hi Michael, I’m glad to hear that you like this recipe, and thanks for sharing your tips!
Ran out of liquid to top up jars. What can I do ?
Hi Lorna, you can add more water and cook it slightly longer.