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Recipe info
Category: Jam, Jellies and Preserves
Rating: 4.50
Contributor: Ari Rapkin
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Ginger Preserves
Ari Rapkin
Marion Harland's Complete Cook Book (1903)

Peel green ginger roots and lay in cold water for 15 min., then boil, changing the water twice, until very tender. Drain ginger and weigh it before laying it in iced water. Allow 1 1/4 lb. of sugar to each lb. ginger. Wet each lb. sugar wih a cup of water and put the sugar and water into the preserving kettle. Boil and skim until the scum ceases to rise, then remove syrup from fire and set aside until cold. Wipe each piece of ginger and lay it in the cold syrup. Stand for 24 hrs., drain the ginger and reheat syrup. Take from fire again and when blood-warm put in the ginger. Leave it for two days. Then take out ginger roots at once. Now set aside for a week before draining the ginger once more. Boil syrup, drop in ginger and put in jars. Do not use for one month.
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