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1 ½ pounds (650g) fresh ginger root (you will need to freeze the ginger overnight)

3 cups (600g) granulated sugar

Water to cover the ginger root

2 ½ cups (600ml) of the reserved ginger cooking water

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1. You need to begin this the night before you want to make the preserves. Peel the ginger and cut it into 1 inch thick pieces. Place into a zip lock baggie and bang into the freezer overnight.

2. The next day when you are ready to begin, put the frozen ginger into a saucepan and cover it with water. (You will need about an inch over top of the ginger.) Bring to the boil then reduce to a simmer. Cover tightly and simmer for 1 ½ to 2 hours until the ginger is nice and tender.

3. Drain the ginger, reserving the ginger cooking water. Set aside.

4. Measure 2 ½ cups (600ml) of the ginger cooking water into a saucepan and add the sugar. Bring to the boil slowly, stirring only until the sugar has totally dissolved. DO NOT stir beyond that point or your syrup will crystalise. Bring to the boil, then reduce to a quick simmer.

5. Simmer for 20 to 25 minutes until you have a lovely thick syrup. Add the drained ginger root to the syrup.

6. Bring back to the boil, then reduce to a low simmer. Simmer for a further 20 minutes before transferring the ginger and syrup into a sterile jar and sealing. Store in a dark cook place for up to one year.

https://www.theenglishkitchen.co/2020/12/preserved-stem-ginger-in-syrup.html#recipe