posted by Jane 09-07-102 11:42 AM
1 pound (about) fresh gingerroot
2 tablespoons lemon juice
1 (1 3/4 ounce) package powdered fruit pectin
5 cups (2 1/2 pounds) granulated sugar
Thinly pare gingerroot; slice about 1/4 inch thick.
In a 5 to 8 quart saucepot generously cover ginger with cold water; bring to a boil; boil gently for 15 minutes; drain in a strainer.
Return ginger to saucepot, and generously cover with fresh cold water; boil until gingerroot is tender-crisp enough to be pierced with a fork --- about 45 minutes; drain in a strainer. Again return to saucepot and generously cover with fresh cold water; let stand 15 minutes; thoroughly drain in a strainer.
Place in a processor, pulse until it is the size of rice grains, do not puree. This can be done by chopping with a knife. Turn 2 1/2 cups of the finely chopped ginger into the clean dry saucepan; add 1 cup cold water, the lemon juice and fruit pectin. Over high heat, stir until mixture comes to a full boil. Stirring constantly, immediately add all the sugar and bring to a full rolling boil; stirring constantly, boil hard for 1 minute.
Off heat, with a metal spoon, skim off the foam. Quickly ladle into clean hot, wide mouth 8 -ounce preserving jars, filling to within 1/4 inch of the top. With a clean cloth wipe tops and thread so jars. Adjust covers ( caps and screw bands).
Process in a boiling-water bath for 5 minutes. Cool on a wire rack. Store in a cool dry place. Makes 6 to 7 eight ounce jars.
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