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

* * * * * * * * * * * * *