Homemade Stem Ginger Recipe
on Jan 25, 2023, Updated Nov 21, 2023
This post may contain affiliate links. Please read my disclosure policy.
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 that 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
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
Absolutely love making this, I use some of the syrup to add to icing sugar, gives a love lick to anything Christmassy like gingerbread men etc.