Peel the ginger by scraping it clean with a teaspoon. Cut the ginger root into bite sized pieces.
Cmbine the water and ginger in a pot and simmer vigorously for half an hour.
Remove the ginger with a slotted spoon and set aside.
Measure out one litre of the ginger cooking water. Pour this back into the pot.
Add the granulated sugar and light golden brown sugar to the pot. Stir over a medium heat until all the sugar dissolves. Crank up the heat and cook for 10 minutes until thick and syrupy.
Add the cooked ginger back into the pot and cook for a further 45 minutes.
Lift out the ginger and place carefully into hot, sterilised jars. Pour over the ginger syrup and close the lid.
Sterilising and bottling: To sterilise glass jam jars properly, wash very well in the dishwasher or with hot, soapy water. Rinse well to remove any soap residue. Place the jars upside down on the wire rack in the oven and bake for 10 minutes at 150°C. As soon as the jam, chutney or jelly is ready, place a jam funnel on top of the jar. Using a metal ladle, pour the hot preserve into the hot jar till about 2cm from the rim. Close the jar immediately.
Festive Foodie recipe supplied by Rozanne Stevens