Pour boiling water on to ginger and allow to steep for a fortnight, changing the water every morning and evening. Then boil in two lots of fresh water until tender, remove the outer skin by rubbing or scraping it off with a sharp knife. Make a heavy syrup of equal parts of sugar and water, then cook the ginger in it until clear and transparent. Pour into sterilised dry jars, adjust the rubber rings and lids and seal tightly.

Another way is to cook the ginger in the syrup for 2 or 3 hours the first day, then put aside and repeat the next three or four days.