Instructions: Peel gingerroots and cut into bite-size pieces. Soak peeled ginger in cold water to cover for 1 hour. Drain and cover with fresh cold water. Bring to a boil and cook for 5 minutes. Drain, cover with fresh cold water, and boil again for 5 minutes or until tender. Drain and reserve. Combine sugar and 1 cup water and cook, uncovered, for 5 minutes or until thick. Add gingerroot and cream of tartar. Bring to a boil and boil for 2 minutes. Place in sterilized jars, seal, and store in a cool place. (I water bathed for probably 10-15 minutes.)

Makes three 6-oz. jars.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.