Ginger Preserves
... submitted by barbschaller


1 pound fresh gingerroot
2 cups sugar
Water
1/2 tsp. cream of tartar

Peel gingerroots and cut into bite-size pieces. Soak peeled ginger in cold
water to cover for 1 hour. Drain and cover with fresh cold water. Bring
to a boil and cook for 5 minutes. Drain, cover with fresh cold water, and
boil again for 5 minutes or until tender. Drain and reserve. Combine sugar
and 1 cup water and cook, uncovered, for 5 minutes or until thick. Add
gingerroot and cream of tartar. Bring to a boil and boil for 2 minutes.
Place in sterilized jars, seal, and store in a cool place. (I water bathed
for probably 10-15 minutes.) Makes three 6-oz. jars.

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