How to Make Ginger Syrup from Scratch
Ginger root is one of the most nutritious and medicinal substances on the planet. It has been a key ingredient in remedies for thousands of years, and it is just as effective for beating back a wide-range of ailments today as well. One of the drawbacks to ginger is its sharp, burning flavor, and it is definitely an acquired taste. However, one way to make ginger more palatable is to turn it into a sweet syrup that can be used as a condiment as well as a stand-alone medicine. Take a look at the following recipe, and see how easy it is to prepare and store a batch that can end up being one of the most beneficial items in your stockpile.
Ingredients:
1 large piece of ginger root
2 cups of sugar (or honey as a substitute)
8-12 whole cloves
4 cups of distilled or purified water
Getting Started
The first step is to peel and wash the ginger and discard the skin. Then, cut the root into thin slices that are around 1/8 inch thick. You want them as thin as possible in order to be able to draw out as much of the nutrients during processing. Thinner pieces will also reduce the amount of processing time that this recipe takes as well.
Place the slices into a non-reactive stockpot, along with the cloves, sugar and water. Bring to a rolling boil, and stir frequently until the sugar has completely dissolved. Reduce heat and let cook at a simmer for at least an hour. The longer you cook the mixture, the more nutrients and flavor will be extracted. Use a lid, but keep the pot partially uncovered to let some of the steam vent. Once the mixture has been cooked, remove from heat and strain the liquid into canning jars.
You can use the ginger and cloves to make another batch if you like as well. Just add more sugar, water and repeat the process. However, you may need to cook the mixture for a longer period of time to extract the last bit of nutrients and flavor from the ginger. If you use honey instead of sugar, consider shredding or grating the ginger instead. Place the ginger into the stockpot and pour in just enough honey to cover the flakes before adding the water. .
Getting the Right Consistency
In both cases, you may need to do a little bit of experimentation to achieve the level of thickness you desire. If too much water evaporates during cooking, the syrup may be thicker than you would like once it cools. If the mixture is too runny, then all you need to do is cook it down for a little while longer until more water evaporates.
When finished, attach the lids to the jars and allow them to cool to room temperature. Refrigerate and use as desired. You can expect the syrup to have a shelf life of up to six months under refrigeration.
Canning Option
You can also process the ginger in a water bath canner for long-term preservation as well. Simply pour the liquid after cooking into preheated canning jars after the sugar has dissolved, and fill until ¼ inch of headspace remains. Wipe down the rims with a damp cloth before attaching the lids and process pint jars for 15 minutes and quarts for 20. Let them cool overnight at room temperature before storing them.
Try this out for yourself, and see how this tasty syrup can double as a delicious topping as well as a potent medicine. On a final note, consider the size of the containers that you will be using in order to minimize waste. If you plan on keeping jars in your long-term stockpile, it may be a better idea to use pints instead of quarts, as they will need to be refrigerated once opened. This is particularly important during a off-the-grid situation when you may not have access to a refrigerator.
