Freeze the ginger root first as it helps break down the fibres and release the juice

• However much ginger root you have to hand
• the same amount, by weight, of sugar
• the same amount, by weight, of water

1. Thaw the ginger root completely
2. Scrape the skin off with a teaspoon, this wll save you from wasting any of the flesh by peeling
3. Chop the ginger into little chunks and add to a heavy bottomed pan with the sugar and water
4. Heat gently until all of the sugar has dissolved, then bring to a light boil
5. Continue to simmer until it has turned into a thick syrup, stirring occasionally
6. Turn the heat down and stir continuously until the moisture has evaporated, the sugar has crystallised and it looks like a dirty, lumpy white powder
7. Take off the heat and let it cool, stirring occasionally to break up any lumps of sugar
8. When completely cooled store in sterilised (boiled) jam jars