Ginger in Syrup

Peel the ginger and cut into thin slices

Soak it for an hour in cold water enough to cover

Drain and cover with fresh water

Bring to a boil

Let it simmer for 5 minutes, or until it's soft

Drain and reserve

Mix the sugar with 1 cup of water, bring to a boil and cook uncovered for 5 minutes, or until it reaches a thick syrup consistency

Add the ginger and cream of tartar

Bring to a boil and cook for an additional 2 minutes

Pack into sterile jars, seal tightly, and store in a cool place

Make two jars of 250g each

Serve with ice cream, cakes, puddings, etc.