#Simple syrup shelf life how to#

However, they’re the closest thing you’ll get when it comes to consistency, feel, and aftertaste as well as overall flavor. The taste of the following substitutes won’t match the one of ginger syrup. With a bit of imagination, you can make and use the ginger syrup in many recipes. Make sure the water in the canner is at least 2 inches over the jar and start the timing process when the water is boiling. While the syrup is hot, pour into canning jars and water bath for 5 minutes. If you are giving this as a gift you can preserve it by water bath canning methods. I don’t think we’ll have it around our house for that long. This prepared simple syrup will last for approximately six months in the refrigerator. Sugar does a surprisingly good job of preserving food. You can make ginger syrup with honey instead of sugar by following this recipe from The Hearty Soul.

Ward off sickness with Ginger & Lemon tea by replacing the frozen drops with ginger syrup and fresh lemon.

Combine with lemon and thyme and use as a glaze on chicken before roasting.

Dilute several tablespoons of syrup in a cup of lukewarm water.

In place of fruit juice to proof yeast.

Use ginger syrup as a drizzle over pancakes or waffles.

Make ginger ale with 1 tbsp of syrup and seltzer, club soda, or sparkling water.

Add ginger syrup to warm tea in place of your regular sweetener.

I’m sure you can come up with even more ideas. I was pleasantly surprised with all the ways to use ginger syrup. The ginger and spice can be used for another batch by adding another 4 cups of water and 2 cups of sugar to the pan, and repeating the process. Strain the mixture and pour the syrup into 8-ounce jars. Keep it partially covered so some steam is escaping. Reduce the heat and simmer for 30 to 60 minutes. Bring to a boil over high heat, stirring to dissolve the sugar. If you are going to make candied ginger, take the time to peel the root first.Ĭombine the ginger slices, water, sugar, and cloves in a pan. I used my mandolin slicer, but a knife would work just as well. Wash and prepare the ginger root by slicing it into even sections, not too thick.

Extra light syrup = 1/4 cup sugar to 1 cup water.

Light syrup = 1/2 cup sugar to 1 cup water.

Medium syrup = 3/4 cup sugar to 1 cup water.

Heavy syrup = 1 cup sugar to 1 cup water.

It creates heavy, or light syrup depending on the amount of sugar you use, and your preference. Keep in mind that the lower the sugar ratio, the shorter the shelf life of the syrup, and the thinner the syrup will be. The ratio of sugar to water determines the thickness of the syrup. (read my reviews in these links) They both have terrific recipes for taking herbs and fruits and turning them into simple syrups that will suit any aspiring cook. I went to two of my favorite preservation books Drink the Harvest and Food Swap for syrup making inspiration. I’m looking for ways to use ginger syrup in my future cooking endeavors. It is super tasty and too good not to use.

#Simple syrup shelf life how to#

This post is not about how to candy ginger (I will share that in another post) but what to do with the ginger syrup that is a by-product of making candied ginger.

I ran out of candied ginger this week and I’m trying my hand at making my own. Ginger is very good for you, packing a punch of anti-inflammatory benefits and is known to alleviate indigestion, general nausea, upset tummy, morning sickness, motion sickness, and stomach flu.

It’s sweet and spicy, and a just little piece satisfies my usual afternoon sugar craving. Candied ginger is one of my favorite treats.