Ginger Comfit

Two varieties of ginger as sold in Haikou, Hainan, China. (Photo credit: Wikipedia)

 

Four day process for three half pints plus a little extra.

• 1/2 #lb fresh white ginger
• 4 cups vanilla sugar
• 4 cup filtered water

1. Peel and matchstick the ginger. This is a hateful task. Soak the ginger in ice water overnight.
2. The next day, drain the ginger and put it in a small saucepan. Cover with cold water. Bring to a boil, then pour off the water, cover with cold water and bring to a boil again. Strain off the water one more time, then cover with cold water and bring it to a boil one more time. Strain off the water and set the ginger aside.
3. In a 3 quart heavy saucepan, bring the sugar and water to a boil.
   Add the ginger, and let it steep in the sugar syrup overnight.
4. The next day, strain out the ginger and bring the syrup to a boil. Add back the ginger and let it steep again for twelve hours, or the next day.
5. Once again, strain out the ginger and bring the syrup to a boil. Add back the ginger and let it steep again for twelve hours, or the next day.
6. The final day, make sure you have your sterilized jars, canning pot filled with water, and all that jazz set up.
7. Bring the ginger and syrup to 220°F, using tongs, pack the ginger into jars, then divide the syrup.
   Clean the top of the jars carefully, place the lids, tighten the rings, and process for 10 minutes.

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