The young pink-tipped bits at the ends are the best for preserving this way.
With a sharp knife, scrape skin off the ginger. Cut the ginger into 12 mm (½") pieces, cover with cold water, let stand 3 hours, then drain.
Place in saucepan, cover completely with water. Bring to boil and boil rapidly for 5 minutes and drain.
Cover again with water, simmer 1 to 1½ hours or until just tender, drain.
Make a syrup with 2 cups sugar and water in a saucepan. Stir over low heat until sugar dissolves. Simmer uncovered for 5 minutes.
Add ginger to syrup, simmer for a further 15 minutes. Transfer mixture with syrup into a heat-proof glass container, cover and stand 24 hours.
Next day, strain syrup into saucepan, add another cup of sugar, stir over low heat until sugar is dissolved. Simmer uncovered for 5 minutes. Pour syrup over ginger, stand for another 24 hours.
Repeat last step again with a further cup of sugar. Bottle in sterilised jars.
DATE: September 1995
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