Janet Cooper

Ginger Syrup

Preparation info
  • Approximately

    2½ cups

    of ginger syrup
    • Difficulty

      Easy

Appears in
Home Canning and Preserving
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About

Ingredients

Method

  1. Peel and finely chop or grate enough ginger root to measure 3 tablespoons. Coarsely grate the lemon rind and juice the lemon. Combine these with the basic syrup.
  2. Simmer for 10 minutes, uncovered, and let stand overnight or longer. Strain and seal in sterile jars or