Candied ginger

Ingredients for 1 servings:

• 500 g fresh, young ginger, peeled and finely diced
• 5 cups sugar
• 1 lemon(s), pitted and sliced

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

First day: Place the ginger in a large, heavy saucepan, add water until the ginger is covered. Slowly bring to a boil, reduce heat, cover, and simmer for about 20 minutes, until the ginger is tender (use a knife to test for tenderness). Older or woody ginger may take longer. Add 1 cup of sugar, stir, and bring to a boil. Remove from heat. Cover and let stand at room temperature overnight. Second day: Remove the lid, slowly bring the ginger to a boil, and simmer for 15 minutes. Add the lemon and 1 cup of sugar. Simmer for another 15 minutes, stirring occasionally. Remove from heat. Cover again and let stand at room temperature overnight. Third day: Remove the lid, bring the ginger to a boil, stirring frequently. Add 1 cup of sugar, and simmer for 30 minutes, stirring frequently. Add 1 more cup of sugar, and bring to a boil. Remove from heat. Cover and let stand at room temperature overnight. Day Four: Remove the lemon, add 1 cup of sugar, and bring to a boil, then reduce the heat. Simmer gently until the syrup thickens (about 45 minutes). Pour into twist-off jars. Let the lemon slices dry on parchment paper; they taste delicious.