Method

Use a potato peeler to peel the ginger, when you have the correct weight place in a bag & freeze overnight.

In a saucepan with a lid place in the water & ginger, then simmer with the lid on for 2 &1/2 hours.

When done strain the ginger but reserve half of the water, pour the ginger water back in the pan with the sugar but not the cooked ginger for now, bring to the boil & simmer for 5 mins to a syrup stirring constantly.

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 with boiling water for a 2 to 3 mins before use.

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