Method

Place the ginger into a large saucepan with water over medium heat, bring to the boil, then reduce heat to a simmer, cover the pot with a lid & simmer the ginger for an hour, add more water if needed to keep mixture from drying out. Pour the cooked ginger through a sieve and retain 120ml of the ginger-flavoured water, place the cooked ginger in a bowl with the retained liquid & cool at least 4 hours or overnight in fridge.

Pre-heat fan oven to 160'c to sterilise jars, wash the jars first in warm soppy water, rinse under the tap then place in a baking tray & put in the over for 10 mins to heat & dry, the lids & any rubber parts place in a saucepan in boiling water for a 2 to 3 mins before use.

When ginger is thoroughly cooled, place into a large, heavy-bottomed saucepan (Maslin is best) with the sugar & lemon juice, bring to the boil & stir over medium-high heat, turn to low & simmer for 10 mins, turn off & allow to settle for one min the remove any scum off the top with a slotted spoon.

Place hot jars from the oven on a baking tray on the worktop & fill to 1 cm from the top of the jar with a jam funnel, then place on the sterile lid, & set aside to cool.